| 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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