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Time
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60+ Minutes |
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Cooked by: Chef / Last Modified: 7/5/2008 / Base: Vegetables / Number of Servings: 6 |
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Directions: 1. Peel and cut the eggplant into 1-inch slices. Place slices on a
paper towel; sprinkle with salt. Cover with another paper towel and
place a plat on top. Let them stand for about 30 minutes to drain,
then cut the eggplan slices into cubes.
2. Put the vegetable oil into a casserole or skillet; saute garlic
and onion.
3. Chop the green pepper after removing the seeds. Peel the zucchini
and c into 1/2-inch slices. Combine the garlic and onion with layers
of other vegetables; add pepper and basil. 4. Drizzle olive oil over
the vegetables. Bring the mixture to a boil; cov and reduce the
heat. Simmer until the vegetables are just tender (about 25 to 30
minutes). During the cooking, stir occasionally and carefully so tha
each vegetable keeps its form. Serve hot or cold.
| Ingredients:
1 small Eggplant
2 Pound(s) Tomatoes, chopped
2 Tablespoon(s) Vegetable Oil
1/4 Teaspoon(s) Pepper
1 Clove Garlic, minced
1 Teaspoon(s) Fresh Basil
1/2 Cup(s) Onion, chopped
1 Tablespoon(s) Olive Oil
1 Green Pepper
1 1/2 Pound(s) Zucchini |
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