1 cup diced green bell pepper
1 cup diced red bell pepper
1 cup diced zucchini
1 large tomato
1 tablespoon dried basil leaves
1 teaspoon dried thyme leaves
1 teaspoon salt
½ teaspoon coarsely ground black pepper
½ teaspoon sugar
2 cups peeled eggplant
2 tablespoons Heinz Apple Cider Vinegar
2 tablespoons olive oil
2 large garlic cloves, minced

Sauté eggplant, zucchini, bell peppers and garlic in oil for 8 minutes. Add tomato and remaining ingredients. Cook 4-5 minutes until vegetables are tender crisp. Cool. Place in glass or plastic container and refrigerate, covered, up to 7 days. Serve with pita chips or toasted bread crumbs. Makes about 3 cups.

Recipes and Photos Courtesy of H. J. Heinz
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