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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is another recipe I made a lot before The-Girl-Who-Hates-Vegetables joined us. One of our favotite summer dinners with a nice hunk of bread. I also added some tomato paste to this to reduce the acidity. Came from We're Cooking Now - an old cooking show circa 1985. Ingredients:
2 teaspoons finely minced garlic |
1 cup chopped onion |
1 large eggplant |
3 medium zucchini |
2 large green peppers |
1 teaspoon dried oregano |
1 tablespoon fresh basil or 2 teaspoons dried basil |
2 teaspoons chopped parsley |
2 cups crushed canned tomatoes |
fresh ground pepper |
Directions:
1. Heat oil in Dutch oven or large saucepan, cook garlic and onions until tender.
2. Cut vegetables into 1-inch pieces.
3. Add the eggplant,zucchini,pepper,oregano— parsley and stir well.
4. Saute about 5 minutes.
5. Add tomatoes,cover and cook over low heat for about 45 minutes.
6. Serve hot or cover mixture and refrigerate to serve chilled.
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