| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 6 |
|
Tomatoes |
| 1/4 |
c |
Olive oil |
| 1 |
md |
Onion flakes — sliced |
| 2 |
|
Garlic cloves — minced |
| 1 |
tb |
Fresh parsley — chopped |
| 1 |
|
Eggplant — 1-inch slices |
| 2 |
|
Zucchini — sliced |
| 1 |
|
Red bell pepper |
| 3 |
tb |
Wine vinegar |
| 2 |
tb |
Fresh parsley — chopped |
|
|
Black pepper |
INSTRUCTIONS
* Instead of parsley for garnish, use basil or oregano (fresh) if you
prefer. Prepare vegetables before beginning recipe.
Slice onion, cut garlic into slivers or mince, chop parsley, cut eggplant
into 1-inch rounds, cut zucchini into 1/4-inch rounds, seed and chop red
pepper. Blanch tomatoes by placing in boiling water for 10 seconds. Drain,
and when cool enough to handle, peel, seed and chop. Reserve juice from
tomatoes.
1. Heat oil in a deep, heavy saucepan. Add onion, garlic and 1 tablespoon
parsley. Saute about 3 minutes or until onion is soft. Add eggplant,
zucchini and red sweet pepper and mix well. 2. Cover pan and simmer over
low heat until the vegetables are tender; about 30-35 minutes. Add tomatoes
with the juice, stir well, cover again and simmer 10 minute more. 3. Remove
from heat and let stand, covered, for 10 minutes. 4. Add wine vinegar and
black pepper to taste. Stir well. Place into serving dish and garnish with
fresh parsley, basil or oregano. Serve warm or at room temperature.
Recipe By : Jo Anne Merrill
From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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