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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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DON?T ADD ANY WATER TO THE POT. THE VEGETABLES WILL COOK DOWN AND MAKE THEIR OWN BROTH. Ingredients:
1/2 c chopped onion |
1 clove garlic |
1 tsp olive oil |
3 c eggplant, cubed |
1 1/2 c zucchini, cubed |
14 oz canned tomato |
3/4 c green bell pepper, chopped |
3 t white wine |
1 t fresh basil |
Directions:
1. IN A LARGE SKILLET, COOK ONION AND GARLIC IN HOT OIL OVER MED HEAT UNTIL TENER. STIR IN EGGPLANT, ZUCCHINI, TOMS, BELL PEPP, WINE, 1/8 TSP SALT, 1/8 TSP BLACK PEPPER.
2. BRING TO BOILING, REDUCE HEAT. SIMMER, COVERED, OVER MED-LOW HEAT ABOUT 10 MIN OR UNTIL VEG AR TENDER. UNCOVER AND COOK A/B 5 MIN MORE OR UNTIL MOST OF LIQUID HAS EVAPORATED, STIRRING OCCASIONALLY. STIR IN BASIL AND SERVE.
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