| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Vegan | 1 | Servings | |
INGREDIENTS
| 2 1/2 | tb | Olive oil |
| 1 | sm | Onion, cut in slivers |
| 1 | Clove garlic, minced | |
| 1 | Japanese eggplant sliced 1/2 inch thick | |
| 1 | md | Zucchini sliced 1/2 inch thick |
| 1/2 | md | Sweet red, green or yellow pepper cut in slivers |
| 1/2 | c | Sliced mushrooms |
| 1 | md | Tomato diced |
| 1 | tb | Minced parsley |
| 1/2 | ts | Dried leaf basil |
| Salt | ||
| Freshly ground pepper |
INSTRUCTIONS
Het a 10-inch skillet over medium heat. Add 2 Tablespoons olive oil, onion, garlic, eggplant, zucchini, sweet pepper and mushrooms. Saute until onion is translucent adding more oil if necessary. Add tomato, parsley, basil and season to taste with salt and pepper. Cover and simmer 10 to 15 minutes. Remove cover, bring to slow boil and cook until juices evaporate and oil reappears in bottom of pan. Serve hot, at room temperature or cold. Makes 2 servings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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