| 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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