| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 1 |
|
Eggplant; small |
| 2 |
tb |
Vegetable oil |
| 1 |
|
Clove garlic; minced |
| 1/2 |
c |
Onion; chopped |
| 1 |
|
Green pepper |
| 1 1/2 |
lb |
Zucchini |
| 2 |
lb |
Tomatoes; chopped |
| 1/4 |
ts |
Pepper |
| 1 |
ts |
Basil; fresh |
| 1 |
tb |
Olive oil |
INSTRUCTIONS
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Date: Mon, 24 Jun 1996 09:57:38 -0800
Peel and cut the eggplant into 1" slices. Place on a paper towel. Sprinkle
with salt. Cover with another paper towel. Place a plate on top. Let
stand for about 30 minutes to drain. Cut into cubes. Put the vegetable oil
into a casserole or skillet. Saute the garlic and onion. Chop the green
pepper after removing the seeds. Peel the zucchini. Cut into 1/2" slices.
Combine the garlic and onion with layers of other vegetables. Add pepper
and basil. Drizzle olive oil over the vegetables. Bring the mixture to a
boil. Cover. Reduce the heat. Simmer until the vegetables are just tender
(about 25 to 30 minutes). During the cooking, stir occasionally and
carefully so that each vegetable keeps its form. Serve hot or cold.
EAT-L Digest 24 June 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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