| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | French | All newly t, Soups & ste | 8 | Servings |
INGREDIENTS
| 1 | c | Chopped onions |
| 2 | Cloves garlic; minced | |
| 2 | sm | Zucchini; thinly sliced |
| 1 | md | Green pepper; cut into thin strips |
| 1/2 | c | Olive or salad oil |
| 1 | md | Eggplant; pared and cut into strips |
| 3 | tb | Flour |
| 4 | md | Tomatoes; peeled, cut into eighths |
| 1/4 | c | Tomato ketchup |
| 1 | tb | Salt |
| 1 | ts | Apple cider vinegar |
| 1/2 | ts | Crushed oregano leaves |
| 1/4 | ts | Pepper |
INSTRUCTIONS
In Dutch oven, saute first four ingredients in oil until onion is transparent. Coat eggplant with flour; add with tomatoes to sauteed vegetables. Combine ketchup and remaining ingredients; pour over vegetables. Cover; simmer 30-35 minutes; stir occasionally, or until vegetables are tender. Makes 8-10 servings (about 7 cups). Recipe by: Heinz Posted to MC-Recipe Digest V1 #685 by L979@aol.com on Jul 21, 1997
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