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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Families in central and northwestern Spain enjoy this peppery potpourri of vegetables. In some areas, scrambled eggs are added, or eggs are poached on top of the mixture. From Classic International Recipes. Ingredients:
1 small onion, chopped |
1 1/2 garlic cloves, minced |
2 tablespoons olive oil |
2 medium tomatoes, peeled and chopped |
1 medium zucchini, sliced |
1 small eggplant, unpeeled and cubed |
1 small green pepper, cut into strips |
1 small sweet red pepper, cut into strips |
1/2 cup ham, fully cooked and diced |
1/4 cup dry sherry |
1/2 teaspoon dried basil, crushed |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large skillet cook onion and garlic in hot oil till tender but not brown. Be careful not to burn them.
2. Stir in tomatoes, zucchini slices, eggplant cubes, green pepper strips, red pepper strips, ham, sherry, basil, salt, and pepper.
3. Cover and cook 5 minutes or till eggplant and zucchini are tender.
4. If desired, stir egg into mixture or poach eggs on top.
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