Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 medium | Eggplant |
| 1 pounds | Zucchini |
| 6 \N | Tomatoes |
| 2 \N | Green peppers |
| 3 \N | Onions |
| ⅓ cup | Olive oil |
| 1 \N | Clove garlic; crushed |
| 2 teaspoons | Salt |
| 2 tablespoons | Minced parsley |
| ½ teaspoon | Basil |
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, .