| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
md |
Onions, sliced |
| 2 |
|
Cloves garlic |
| 1/4 |
c |
Olive oil |
| 1 |
sm |
Cubed eggplant |
| 1 |
lg |
Green pepper, cut into strips |
| 2 |
|
Zucchini, sliced |
| 3 |
|
Tomatoes, peeled and chopped |
| 2 |
tb |
Chopped parsley |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Dried basil |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
Someone was looking for Crepe fillings? I found this one in my recipe file.
It is untried. I got it from the Five Roses Flour Recipe Cooking
Collection.
In large skillet, saut. 2 med onions, sliced and 2 cloves garlic in 1/4 cup
olive oil. Add one small cubed eggplant, 1 large green pepper, cut into
strips, 2 zucchini, sliced, 3 Tomatoes peeled and chopped, 2 TB chopped
parsley, 2 ts salt, 1/2 ts dried basil and 1/8 ts pepper. cover and simmer
10 to 15 minutes. Uncover and simmer for a few more minutes until the sauce
thickens. Divide mixture among crepes and fold ends under. Place in greased
baking dish and broil 5 minutes.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Lilia Prescod"
<lprescod@itrc.uwaterloo.ca> on Mar 14, 1997
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