| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
New, Veglife2 |
1 |
servings |
INGREDIENTS
| 2 |
sm |
Yellow onions; sliced |
| 2 |
|
Cloves garlic; crushed or minced |
| 2 |
tb |
Extra virgin olive oil |
| 1 1/2 |
c |
Cubed red or green bell pepper; or a combination |
| 1 1/2 |
c |
Sliced mushrooms |
| 1 |
md |
Zucchini; cubed |
| 1 |
sm |
Eggplant; cubed |
|
|
Salt and pepper to taste |
INSTRUCTIONS
1. In a large skillet with lid, saut onions and garlic in oil over
medium-high heat until onions begin to soften, about 3 minutes. 2. Reduce
heat to medium. Add pepper, mushrooms, and zucchini. Saut another 5
minutes, until mushrooms and zucchini begin to release juices. Stir in
eggplant, reduce heat to medium-low, cover, and cook for 5 minutes,
stirring occasionally. 4. Remove lid and reduce heat to medium-low. Cook,
uncovered, until vegetables are quite soft, 15 to 20 minutes. (Stir
occasionally; if vegetables begin to stick, add a little water.)
This is a wonderful concoction from the south of France, where olive oil,
baby zucchini, eggplant, and garlic are used in abundance. Traditionally,
this dish is simmered over very low heat for a long time, hut this quicker
method is great for people on the go. I like to serve it over basmati rice,
or mixed with pasta, or to top a baked potato. Chopped basil or oregano
give it a classic Mediterranean touch. For a creamy version, stir in 2/3
cup sour cream just before serving.
PER SERVING: 142 CAL (46% from fat), 3g, 7g FAT, lag CARB, 275mg. SOD, 0mg.
CHOL, 4.7g FIBER
MC-Busted by Karen C. Greenlee
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Apr 16, 1999.
Recipe by: Veggie Life, May, 1999
Converted by MM_Buster v2.0l.
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