| 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 |
tb |
Sunflower oil |
| 3 |
tb |
Vinegar or lemon juice |
| 2 |
ts |
Honey or sugar |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground pepper |
| 1 |
ts |
Hot pepper sauce, to taste, OR- |
| 3/8 |
tb |
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>
A Message from our Provider:
“Bibles that are falling apart are usually owned by people who aren’t.”