 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
Serve over rice, pasta or potatoes for a great meatless meal. From Lunds & Byerly's. Ingredients:
3 tablespoons butter |
1 medium red onion, chopped (1 1/2 cups) |
1 cup celery, chopped |
1 cup chopped green pepper |
1 cup chopped red pepper |
1 (8 ounce) package mushrooms, quartered |
3 medium tomatoes, chopped |
1 large eggplant, sliced 1/2 inch thick, cubed |
2 medium zucchini, cut in half, sliced 1/4 inch thick |
1 tablespoon minced garlic |
1 tablespoon salt |
1/4-1/2 teaspoon cayenne pepper |
1/4 cup basil, chiffonade |
Directions:
1. In large saute pan over medium-high heat, melt butter. Stir in onion, celery and bell peppers. Saute vegetables until onions are translucent (about 5 minutes). Reduce heat to medium. Stir in mushrooms and tomatoes; cook, covered, for 15 minutes. Stir in eggplant, zucchini, garlic, salt and cayenne pepper. Simmer, covered, 20 minutes, stirring occasionally. Remove from heat; stir in basil.
|
|