INGREDIENTS

INSTRUCTIONS

* peeled, seeded, coarsely chopped (or two 14-ounce cans Italian peeled
tomatoes, drained and chopped
Preheat oven to 350 degrees F. Cut zucchini into 1-inch rounds. Cut peppers
into 1-inch squares. Cut 1/2 inch from stem and bottom end of eggplant,
then cut eggplant into 1 1/2-inch pieces.
In a large flameproof casserole, heat 2 tablespoons olive oil over medium
heat. Add onion and garlic and cook, stirring 3 to 4 minutes until soft but
now brown. Add zucchini and peppers and stir, cooking for 2 minutes. Remove
vegetables from pan, reserving any oil. Add remaining olive oil to pan, add
eggplant, stir and cook for 2 to 3 minutes. Return vegetables and any
juices to pan. Season with salt and pepper and stir to combine all
ingredients. Add tomatoes and water, turn heat to high and bring to a
simmer. Stir in oregano, basil and parsley. Cook over high heat for 5
minutes. Partially cover, place in oven, and bake for 25 minutes.
Remove from oven and lightly stir in eggs. Return to oven and bake
(uncovered) until eggs are set. There should be liquid around the eggs this
should not bake solid,
PER SERVING: 135 calories, 6 g protein, 13 g carbohydrate, 8 g fat (2 g
saturated), 105 mg cholesterol, 47 mg sodium, 4 g fiber.
Marion Cunningham writing in the San Francisco Chronicle, 10/2/91.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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