| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Dutch | Native amer, So east | 8 | Servings |
INGREDIENTS
| 1 | lb | Eggplant, sliced |
| 1 | lb | Zucchini, sliced |
| 1 | lb | Ripe tomatoes, peeled and |
| seeded | ||
| 1 | lb | Sweet bell peppers, seeded |
| and sliced | ||
| 1 | lb | Onions, peeled and sliced |
| 3 | T | Sunflower oil |
| 3 | T | Vinegar or lemon juice |
| 2 | t | Honey or sugar |
| 1 1/2 | t | Salt |
| 1/2 | t | Ground pepper |
| 1 | t | Hot pepper sauce, to taste |
| OR- | ||
| 3/8 | T | Chopped fresh dill |
INSTRUCTIONS
In a large bowl, toss vegetables with oil, vinegar and honey. In a heavy cooking pot or dutch oven, layer vegetables and sprinkle with seasonings. Place over high heat until oil begins to sizzle. Reduce heat to medium low. Cover and simmer for about 1 hour until vegetables are tender. Serve hot or cold. From "Spirit of The Harvest: North American Indian Cooking," by Beverly Cox and Martin Jacobs. Collected from the Int'l Fido Cooking Echoes Posted to FOODWINE Digest 18 October 96 Date: Sat, 19 Oct 1996 11:35:06 +0000 From: Joell Abbott <abbott@ZIP.COM.AU>
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Nutrition (calculated from recipe ingredients)
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Calories: 117
Calories From Fat: 50
Total Fat: 5.6g
Cholesterol: 0mg
Sodium: 675.8mg
Potassium: 568.8mg
Carbohydrates: 16.3g
Fiber: 4.5g
Sugar: 9.7g
Protein: 2.9g