Yield: 6 Servings
|2 \N||Green peppers|
|⅓ cup||Olive oil|
|1 \N||Clove garlic; crushed|
|2 tablespoons||Minced parsley|
Peel & cube eggplant, zucchini & tomatoes. Dice green pepper; chop onions.
Pour oil in large saucepan or dutch oven. Add garlic. Place vegetables in pan in layers, sprinkling with salt, pepper, parsley & basil between layers. Cover & cook over low heat until vegetables are tender & sauce is slightly thickened, about 45 minutes. Stew improves with standing, takes re-heating well. Good hot or cold. Serves 6 to 8.
MRS LANDON A. (NORA) WITT
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .