| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
md |
Onions — sliced |
| 2 |
|
Garlic clove minced |
| 1/4 |
c |
Cooking oil |
| 2 |
sm |
Zucchinis — in 1/2" slices |
| 3 |
md |
Tomatoes — diced |
| 1 |
sm |
Eggplant, peeled — cut in |
| 1 |
|
" cubes |
| 1 |
lg |
Green pepper — cut in |
|
|
Strips |
| 2 |
tb |
Chopped fresh parsley |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Basil leaves — dried |
|
|
(try fresh if you have it!) |
| 1/8 |
ts |
Pepper |
|
|
(we use the hot stuff!) |
INSTRUCTIONS
Saute onions and garlic in hot oil in heavy skillet, but do not brown. Add
remaining ingredients. Cover and cook 15 minutes. Uncover and cook
another 40 minutes until vegetables are tender and juice is thickened. I
have made this countless times and the thing about it, is you can vary it
according to whatever is in the garden. Experiment with it. I have even
found that okra is a great addition. If you don't have zucchini, try the
yellow squash, or a mixture of the two works great! Enjoy and have fun!
(But never leave out the basil!) Lori
Recipe By : Habanero99
From: Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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