| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Eggplant, Appetizers, ****, Low-cal, Low-fat |
12 |
servings |
INGREDIENTS
| 1 |
lg |
Eggplant |
|
|
Broth or water for sauteeing |
| 1 |
c |
Onion; chopped |
| 1/2 |
c |
Green pepper; chopped |
| 2 |
|
Cloves garlic; minced |
| 1/2 |
c |
Zucchini; chopped |
| 2 |
lg |
Tomatoes; chopped |
| 1 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Lemon juice |
INSTRUCTIONS
Bake eggplant 1 hour at 425. Drain any juices from pan, peel and dice or
chop. Saute onion, green pepper, garlic, and zucchini in broth or water
itill lightly browned. Mix with eggplant, tomatoes and seasonings, Cook,
covered, 45 min. Uncover, and cook till thick, adding lemon juice at the
end. Chill.
NOTES : You may use fresh or canned tomatoes.
Recipe by: Annice
Posted to fatfree digest by Annice Grinberg
<vsannice@weizmann.weizmann.ac.il> on Apr 13, 1999, converted by MM_Buster
v2.0l.
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