| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 6 |
|
Cloves garlic; chopped fine |
| 1 1/2 |
c |
Chopped onion |
| 1 1/2 |
c |
Chopped bell pepper |
| 1 |
tb |
Salt |
| 1 |
ts |
Pepper |
| 1 1/2 |
c |
Coarsely diced eggplant; skin on |
| 1 1/2 |
c |
Sliced and quartered zucchini |
| 2 |
ts |
Dried basil |
| 1 1/2 |
c |
Peeled; seeded and chopped tomatoes |
INSTRUCTIONS
Heat the oil in a heavy pot and saut. garlic. Add onions and saut. until
clear and blended with garlic. Add peppers, eggplant and zucchini. Blend
together mixing gently with a wooden spoon. Add salt, pepper and basil. If
you like it highly seasoned add a little cayenne or Tabasco sauce. Cook
about 10 minutes over a moderately high heat; stir almost constantly. Add
tomatoes. Blend in with other ingredients and cook down until it reaches
the consistency you like. Correct the seasonings. Serves 6.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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