| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
Pasta, Sides |
1 |
Recipe |
INGREDIENTS
| 1 |
sm |
Eggplant; unpeeled, & cut into 1-inch chunks) |
| 1 |
lg |
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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