| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains, Meats |
Vegetarian |
Vegetables, Vegetarian, Soups/stews, Turkish |
4 |
Servings |
INGREDIENTS
| 1 |
|
Med. eggplant (about 1 lb) |
| 4 |
tb |
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 |
tb |
Chopped parsley |
| 1/2 |
ts |
Sugar |
|
|
Salt |
|
|
Freshly ground pepper |
| 1 |
c |
Beef broth |
| 2 |
tb |
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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