Heat olive oil in a large skillet over medium-high heat. Add potatoes. Cook for 10 minutes, then add onions, pepper and zucchini and cook until soft, stirring frequently.
Add Classico® Riserva Eggplant and Artichoke Sauce, oregano and crushed red pepper to the skillet. Bring to a boil the reduce heat, cover and simmer for 20 minutes stirring occasionally.
Just before serving, stir in chopped basil and season with salt and pepper to taste.
