| 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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