| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Dutch | Vegetable | 6 | Servings |
INGREDIENTS
| 1 | md | Eggplant |
| 1 | lb | Zucchini |
| 6 | Tomatoes | |
| 2 | Green peppers | |
| 3 | Onions | |
| 1/3 | c | Olive oil |
| 1 | Clove garlic; crushed | |
| 2 | ts | Salt |
| 2 | tb | Minced parsley |
| 1/2 | ts | Basil |
INSTRUCTIONS
Peel & cube eggplant, zucchini & tomatoes. Dice green pepper; chop onions. Pour oil in large saucepan or dutch oven. Add garlic. Place vegetables in pan in layers, sprinkling with salt, pepper, parsley & basil between layers. Cover & cook over low heat until vegetables are tender & sauce is slightly thickened, about 45 minutes. Stew improves with standing, takes re-heating well. Good hot or cold. Serves 6 to 8. MRS LANDON A. (NORA) WITT From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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