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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Grains, Meats Turkish Soups/stews, Turkish, Vegetables, Vegetarian 4 Servings

INGREDIENTS

1 Med. eggplant, about 1 lb
4 T Butter or olive oil
2 Onions, sliced
2 Green peppers *
2 Zucchini, sliced 1/4" thick
1 c String beans, in 1 1/2" pcs
2 Garlic cloves, crushed
2 T Chopped parsley
1/2 t Sugar
Salt
Freshly ground pepper
1 c Beef broth
2 T Chopped parsley for garnish

INSTRUCTIONS

Note: Green peppers should be seeded and cut into strips.  Cut eggplant
into 1/4" slices, sprinkle with salt and set aside for  30 min. Wash
off salt, drain and pat dry with paper towels. Heat 2 T.  butter in a
skillet. Add the eggplant slices and fry until browned on  both sides.
Transfer to a baking dish. Fry the onions and peppers in  the remaining
butter for 3 min. Add the zucchini and beans and fry  for 2 more min,
stirring frequently. Place the veggies on top of the  eggplant. Add
garlic, parsley, sugar, pepper salt, and beef broth.  Cover and place
in a 350 oven for 1 hour. Garnish with parsley and  serve hot.  FROM:
DEBORAH AKYUREK (DNJS60B)  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 58
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 307mg
Potassium: 413mg
Carbohydrates: 12.1g
Fiber: 3g
Sugar: 6.2g
Protein: 2.8g


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