| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Main dish |
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
| 1 |
|
Eggplant, cut in 1" cubes |
| 2 |
|
Zucchini cut in 1" cubes |
| 1 |
tb |
Olive oil |
| 2 |
|
Onions, coarsely chopped |
| 2 |
|
Green peppers, 1" cubes |
| 1 |
tb |
Garlic, chopped |
| 2 |
|
Sprigs fresh thyme (OR |
|
|
1/2 ts Dried thyme) |
| 1 |
|
Bay leaf |
| 3 |
|
Tomatoes, cut in 1" cubes |
| 1 |
|
Pkg Gruyere cheese (opt) |
INSTRUCTIONS
Heat first amount of oil in large heavy skillet. When quite hot, add
eggplant; cook, stirring constantly, for about 3 minutes. With a wooden
spoon, remove eggplant to colander. Next cook zucchini in skillet, stirring
constantly, about 3 minutes. Remove to colander also. Add remaining oil to
skillet; saute onion until clear. Add green pepper to skillet, and cook
while stirring, for about 3 minutes. Stir in garlic, thyme and bay leaf.
Add drained eggplant and zucchini. Cook while stirring, for about 5
minutes. Add tomatoes, cover tightly, and cook for 20 minutes. Uncover and
cook for about 10 minutes to reduce liquid that will have accumulated.
Serve hot or cold.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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