Yield: 1 Servings
|1 medium||Eggplant; large chop|
|2 mediums||Zucchini; large chop|
|1 \N||Onion; large chop|
|3 \N||Cloves garlic; chopped (up to 4)|
|1 can||(medium) stewed tomatoes (crushed is less juicy but it works)|
|2 tablespoons||Basil; oregano or to taste|
Dry saute onions in a large pot until translucent, add garlic and saute until fragrant. Add the rest of the ingredients and bring to a boil. Stir and lower heat, simmer, stirring occasionally, 35 minutes or until the texture pleases.
I've added red bell pepper, garbanzos, crushed red pepper and small white beans to this (not at the same time!) and it's been great every time. When REALLY pressed for time, I've skipped the saute step altogether, tossed the whole thing into a really big microwaveable casserole and nuked it, covered, on HIGH for 25 minutes, sometimes adding some orzo to keep the juices from spilling over. It's yummy with pasta, rice or just by itself.
Posted to fatfree digest V97 #207 by RubyTues59@... on Sep 11, 1997