1/3 cup oil (approximately)
3 cloves garlic, crushed
1 large onion, chopped
1 eggplant (about 1 ¼ pounds)
½ cup flour
2 yellow squash (about ½ pound)
4 small zucchini (about1 pound)
2 medium green peppers
1 jar Newman's Own® Bombolina or Marinara with Mushrooms Pasta Sauce
1 cup white wine
½ cup stuffed green olives, sliced
Heat oil and sauté garlic and onion in it until glazed.
Remove stem and cut eggplant into 1 -inch cubes or wedges. Toss with flour and add to pan. Sauté 10 minutes. While eggplant is cooking, trim stems from squash and zucchini and cut into ½ -inch wedges about 1 ½ inches long; cut green peppers into strips.
Add all cut vegetables to pan, toss lightly, and cook 10 minutes.
Add pasta sauce and white wine and cook about 20 minutes, until vegetables are tender and sauce is slightly reduced. Add sliced olives. Serve hot or at room temperature.