| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | French | Stews, Vegetables | 1 | Batch |
INGREDIENTS
| 1 | Eggplant, unpeeled and | |
| cut into 1-inch chunks | ||
| 1 | Onion, sliced | |
| 1 | Green bell pepper, sliced | |
| 1 | Red bell pepper, sliced | |
| 1 | Yellow bell pepper, sliced | |
| 3 | Tomatoes, 1" chunks | |
| 2 | Zucchini or other summer | |
| squash cut in 1" chunks | ||
| 3 | Garlic, minced | |
| Olive oil | ||
| Chopped fresh herbs | ||
| basil oregano parsley | ||
| Salt, pepper to taste |
INSTRUCTIONS
1995 Use a big deep fryin pan for this (your chicken fryer would be about right). It's the kind of dish that tends to "grow" alarmingly as you toss things in. Film the bottom of the pan with olive oil, and heat until hot but not smoking. Add the onion and garlic, and saute until wilted. Add the tomatoes and eggplant, and cook until they begin to release some of their juices. Now toss in everything else, cover the pan, and cook over low heat, stirring frequently, until the remaining vegetables are tender. Season to taste with herbs, salt, pepper, and remove from the heat. May be served hot, at room temperature (best, IMHO), or slightly chilled. I can make a meal of this with some good French or Italian bread and butter, but it's also a nice side dish with grilled poultry. Kathy in Bryan, TX Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip
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