| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
French |
Vegetables, Stews |
1 |
Batch |
INGREDIENTS
| 1 |
sm |
Eggplant, unpeeled, and cut into 1-inch chunks) |
| 1 |
lg |
Onion, sliced |
| 1 |
|
Green bell pepper, sliced |
| 1 |
|
Red bell pepper, sliced |
| 1 |
|
Yellow bell pepper,sliced |
| 3 |
|
Tomatoes, 1" chunks |
| 2 |
|
Zucchini or other summer squash, cut in 1" chunks |
| 3 |
cl |
Garlic, minced |
|
|
Olive oil |
|
|
Chopped fresh herbs |
|
|
(basil, oregano, parsley) |
|
|
Salt, pepper to taste |
INSTRUCTIONS
Use a big deep fryin pan for this (your chicken fryer would be about
right). It's the kind of dish that tends to "grow" alarmingly as you
toss things in.
Film the bottom of the pan with olive oil, and heat until hot but not
smoking. Add the onion and garlic, and saute until wilted. Add the
tomatoes and eggplant, and cook until they begin to release some of
their juices. Now toss in everything else, cover the pan, and cook
over low heat, stirring frequently, until the remaining vegetables
are tender. Season to taste with herbs, salt, pepper, and remove from
the heat.
May be served hot, at room temperature (best, IMHO), or slightly
chilled.
I can make a meal of this with some good French or Italian bread and
butter, but it's also a nice side dish with grilled poultry.
Kathy in Bryan, TX
Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, 1995.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip
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