| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
Pasta, Sides |
1 |
Recipe |
INGREDIENTS
| 1 |
|
Eggplant, unpeeled & cut |
|
|
into 1-inch chunks |
| 1 |
|
Onion, sliced |
| 1 |
|
Green bell pepper, sliced |
| 1 |
|
Red bell pepper, sliced |
| 1 |
|
Yellow bell pepper, if |
|
|
available sliced |
| 3 |
|
Or 4 fresh ripe tomatoes |
|
|
cut into 1-inch chunks |
| 2 |
|
Zucchini OR other summer |
|
|
squash cut in 1" chunks |
| 3 |
|
To 4 cloves garlic, minced |
|
|
Olive oil |
|
|
Chopped fresh herbs, basil |
|
|
oregano parsley ~ |
|
|
Salt, pepper ~ |
INSTRUCTIONS
Use a big deep frying 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. From : Kathy Pitts 1:117/130 Sun 09
Jul 95 16:48 Posted to MM-Recipes Digest V4 #16 by Olive Oil: From
Tree to Table on Jun 29, 99
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