Seasoned eggplant mixed with several other veggies.
2 Tbl oil
2 cloves garlic, crushed
1 large onion, sliced thin
1 medium eggplant, cubed
2 green peppers, coarsely chopped
4 tomatoes, coarsely chopped
3 medium zucchini, cut into 1/4 inch slices
1 tsp basil
1/2 tsp oregano
1/2 tsp thyme
2 Tbl parsley
In a 4-quart pot, heat oil. Add garlic and onions and cook until soft. Add eggplant and stir until coated with oil. Add peppers and stir in well. Cover pot and cook over medium heat for 10 minutes, stirring occasionally to avoid sticking.
Add tomatoes, zucchini, and herbs and mix well. Cover and cook over low heat about 15-20 minutes, or until eggplant is tender, but not mushy. Serve hot or chill and use as a condiment.
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