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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Grains, Meats Vegetarian Vegetables, Vegetarian, Soups/stews, Turkish 4 Servings

INGREDIENTS

1 Med. eggplant (about 1 lb)
4 tb Butter or olive oil
2 Onions; sliced
2 Green peppers *
2 Zucchini; sliced 1/4" thick
1 c String beans; in 1 1/2" pcs
2 Garlic cloves; crushed
2 tb Chopped parsley
1/2 ts Sugar
Salt
Freshly ground pepper
1 c Beef broth
2 tb Chopped parsley for garnish

INSTRUCTIONS

*Note: Green peppers should be seeded and cut into strips.
Cut eggplant into 1/4" slices, sprinkle with salt and set aside for 30 min.
Wash off salt, drain and pat dry with paper towels. Heat 2 T. butter in a
skillet. Add the eggplant slices and fry until browned on both sides.
Transfer to a baking dish. Fry the onions and peppers in the remaining
butter for 3 min. Add the zucchini and beans and fry for 2 more min,
stirring frequently. Place the veggies on top of the eggplant. Add garlic,
parsley, sugar, pepper salt, and beef broth. Cover and place in a 350 oven
for 1 hour. Garnish with parsley and serve hot.
FROM: DEBORAH AKYUREK (DNJS60B)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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