| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Dutch |
Digest, Jan., Fatfree |
1 |
Servings |
INGREDIENTS
| 3 |
|
Cloves (or to taste) crushed |
|
|
Garlic |
| 1 |
md |
Eggplant, halved and sliced |
|
|
Crosswise (half-circles) |
| 3 |
md |
Zucchini, sliced |
| 2 |
c |
Mushrooms, sliced |
| 1/2 |
ts |
Crushed thyme |
| 1 |
cn |
Stewed tomatoes |
| 1/2 |
c |
Red wine |
INSTRUCTIONS
pour wine into bottom of a stew pot or dutch oven. add garlic. turn heat
to medium. layer the eggplant slices in the pot, followed by the zucchini
slices, then the mushrooms. sprinkle the thyme over the mushrooms. pour
the can of tomatoes on top. cover and simmer/steam 20 minutes or until
everything is cooked through.
Posted by Libby <eac9m@poe.acc.virginia.edu> to the Fatfree Digest [Volume
14 Issue 27] Jan. 27, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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