Vegetable chabotte (pareve)

Yield: 1 Servings

Measure Ingredient
1 tablespoon Oil
1 tablespoon Green onion; chopped
½ medium Onion; cut in chunks
3 mediums Cloves garlic; chopped fine
½ cup Sliced leeks; white portion only
4 \N Stalks celery; sliced diagonally
1 can (14 oz) stewed tomatoes
1 can (8 oz) tomato sauce
½ cup Water
\N \N Salt and pepper to taste
½ teaspoon (optional)
½ teaspoon Parsley flakes; (up to 1)
½ teaspoon Oregano
1 \N Green bell pepper; cut in chunks
2 smalls Zucchini; cut in slices

Here are recent posts to the rfcj ng ...

From: sharon.stein@...

This was submitted by Mary Kovshoff, who wrote: "A traditional dish I learned from my Italian mother, Teresa Mandino, who got it from her mother, who got it from her mother. Delizioso!!!" Heat oil, add green onion, garlic, leeks and celery, mix well. Cover and cook, stirring occasionally until onion is transparent. In medium bowl mix stewed tomatoes, tomato sauce, water, salt, pepper, sugar, parsley and oregano. Add to saucepan and bring to a boil. Reduce heat, simmer 15 mins.

Add bell peppers and zucchini and continue to simmer, covered, another 15 mins. Keeps 2-3 days in fridge. Serves 6.

Variations: Substitute 3 sprigs parsley for parsley flakes, or use eggplant instead of zucchini and/or also add mushrooms. Can be served with chicken, turkey, fish, veal, meat and omelettes.

The ISBN number is 0-9630953-0-7.

Posted to JEWISH-FOOD digest V97 #311 by "Jeffrey A. Freedman" <jefffree@...> on Nov 29, 1997

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