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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I got this recipe from a cooking show on 3ABN called Abundant Living It is easy to make and tastes great! You can add vegeburger to it if you want to but it is good this way as well!! The cooking timelisted includes time to cook the rice but does not include the time for r baking the potatoes if you eat if over potatoes. Ingredients:
2 cups eggplants, unpeeled and chopped into bite size cubes |
2 zucchini, sliced |
2 cups white button mushrooms, sliced |
2 cups green peppers, cut into strips |
1 cup onion, sliced (i like to use red onion but you can use what you like) |
2 garlic cloves, minced |
1 (28 ounce) can diced tomatoes, undrained |
1/2 teaspoon thyme |
1 teaspoon cumin |
1/4 teaspoon sage |
1/4 teaspoon marjoram |
1 bay leaf |
1/2 teaspoon sweet paprika |
1 tablespoon soy margarine (for non-vegan version, use regular margarine) |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1/2 teaspoon sweet basil |
salt and pepper |
cooked rice, to eat it over |
Directions:
1. Heat skillet.
2. Add garlic, peppers, onions, mushrooms and saute for a few minutes until tender.
3. Add tomatoes, un-drained, egg plant, zucchini and stir sauteing until tender/crisp.
4. Add thyme, bay leaf, garlic powder, onion powder and the rest of the seasonings. Cover with lid and simmer for 10-20 minutes. Serve over hot white or brown rice. Can serve over baked potatoes too or noodles.
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