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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
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Very easy to prepare in pressure cooker or steamer using fresh veges from the garden. Makes a healthy and delcious appetizer or salad. I find this very versatile and lots of uses for it! Splenda works great for diabetics and my relatives appreciate I can make it that way too! Read more ! Ingredients:
1 large eggplant |
1 large zucchini squash |
1 onion- optional |
bell peppers- optional |
mushrooms- optional |
olive oil |
sugar or splenda |
white or red wine vinegar |
garlic minced |
fresh chopped herbs as desired |
Directions:
1. Cut off ends of eggplant and zichhini but leave skin on
2. Cut eggplant into thick pieces
3. Cut zucchini into thick slices ( remove seeds if desired )
4. Place in pressure cooker along with if desired: bell pepper, thick sliced mushrooms, onions etc
5. I pressure cooked for only 5 minutes.
6. Or steam in a small amout of water
7. Drain vegetables in a collander very well to rid any excess liquid
8. Vegetableswill be fully cooked and very soft
9. Place in a bowl and season to taste with extra virgin olive oil, fresh minced garlic, sugar or splenda, viegar and fresh chopped herbs.
10. Mix well and chill well.
11. Flavors improve with age
12. Use as a condiment, salad, appetizer, filling for sandwiches
13. The flavors should be a nice blend of sweet and sour and fresh herbs.
14. I love garlic in it too, but if you are no garlic fan, leave it out
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