Yield: 1 Servings
|3||Cloves (or to taste) crushed|
|1 medium||Eggplant, halved and sliced|
|3 mediums||Zucchini, sliced|
|2 cups||Mushrooms, sliced|
|½ teaspoon||Crushed thyme|
|1 can||Stewed tomatoes|
|½ cup||Red wine|
pour wine into bottom of a stew pot or dutch oven. add garlic. turn heat to medium. layer the eggplant slices in the pot, followed by the zucchini slices, then the mushrooms. sprinkle the thyme over the mushrooms. pour the can of tomatoes on top. cover and simmer/steam 20 minutes or until everything is cooked through.
Posted by Libby <eac9m@...> to the Fatfree Digest [Volume 14 Issue 27] Jan. 27, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....