Yield: 4 Servings
|1 large||Red sweet pepper|
|⅓ cup||Olive oil|
|2 mediums||Onions; finely chopped|
|2 smalls||Cloves garlic; pressed|
|2 teaspoons||Minced parsley|
|¼ teaspoon||Freshly ground pepper|
From: Alberta Roberts <aroberts@...> Date: Fri, 28 Jun 1996 12:40:34 -0500 Trim the stem from the eggplant but do not peel . Cut into l/2 inch slices, then cut into cubes. Place the eggplant slices in a bowl with salted water to cover. Weight the eggplant down with a plate. Let soak for at least l5 minutes. Remove the seeds and membrane from the sweet pepper, then cut it into strips and chop coarsely. Peel the tomatoes and chop coarsely. Cut ends from the zucchini, then slice crosswise thinly. Heat oil in a Dutch oven until sizzling, then add onions, sweet pepper and zucchini. Cover and cook for 5 minutes, stirring occasionally. Combine the garlic and parsley, then stir into the onion mixture. Drain the eggplant thoroughly, then stir the eggplant into mixture. Cover and cook for 5 minutes. Add the tomatoes, salt pepper and sugar, mixing thoroughly. Cover and cook for 5 to l0 minutes or until flavors blend. Serve hot.
EAT-L Digest 27 June 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .