2 tablespoons olive oil
1 medium onion – chopped
2 cloves garlic – minced
1 medium green bell pepper – thinly sliced
1 medium red bell pepper – thinly sliced
2 cups sliced fresh mushrooms
2 medium zucchini – thinly sliced
1 medium eggplant – peeled and cubed
3 tablespoons minced fresh basil
1 28-ounce jar RagÃº Chunky Gardenstyle Super Vegetable Primavera Pasta Sauce
1/2 cup grated Parmesan cheese
Preheat oven to 400 degrees F.
In a large skillet, heat 2 tablespoons oil over medium heat. Add onion, garlic, green and red peppers, and mushrooms. SautÃ© until vegetables are tender. Remove and set aside.
SautÃ© zucchini and eggplant, adding more oil as needed. Return sautÃ©ed pepper mixture to skillet. Add basil and sauce; simmer 5 minutes over low heat, stirring occasionally.
Spoon vegetable mixture into shallow baking dish. Evenly sprinkle with cheese. Bake, covered, 25-30 minutes or until bubbly.