| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
|
8 |
Servings |
INGREDIENTS
| 5 |
|
Sweet red peppers; cut into 1/2-inch strips |
| 1 |
|
Eggplant; cubed |
| 1/4 |
c |
Defatted stock |
| 2 |
tb |
Olive oil |
| 1 1/2 |
c |
Tomato sauce |
| 1 |
|
Onion; sliced |
| 1 |
|
Carrot; finely chopped |
| 1 |
|
Stalk celery; finely chopped |
| 1 |
c |
Sliced mushrooms |
| 3 |
|
Cloves garlic; minced |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Dried thyme |
| 1 |
tb |
Red-wine vinegar |
| 1 |
tb |
Lemon juice |
| 1 |
|
Loaf whole wheat French bread; thinly sliced |
INSTRUCTIONS
In a 4-quart pot, sauté the peppers and eggplant in the stock and oil until
tender, about 10 to 15 minutes. Set aside.
In a 2-quart saucepan, combine the tomato sauce, onions, carrots, celery,
mushrooms, garlic, bay leaf, oregano, and thyme. Simmer over medium heat
until the vegetables are tender, about 20 minutes.
Add the vinegar, lemon juice and peppers and eggplant. Stir to combine.
Chill. Discard the bay leaf.
Serve the vegetables on slices of French bread. Serves 8.
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 22, 1998
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