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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is another recipe that I got from My Great Recipes years ago, I change some of the vegetables depending on whats in season. You can also add chicken, pork, beef or shrimp to make it a main dish. Ingredients:
6 tablespoons salad oil |
1 small eggplant (3/4 lb.), peeled, sliced 1/4-inch thick and halved |
2 medium zucchini, sliced diagonally, 1/4-inch thick |
1 green pepper, seeded, cut into strips |
1 onion, thinly sliced |
1 large clove garlic, minced or pressed |
2 tomatoes, cut into wedges |
1/2 teaspoon salt |
1/4 teaspoon dried basil leaves |
1/4 teaspoon black pepper |
minced parsley for garnish |
Directions:
1. Heat 4 tablespoons of the oil in a large heavy skillet. Add eggplant. Fry, turning once or twice, until lightly browned and tender. Remove, set aside.
2. Heat remaining oil in same skillet. Add zucchini, green pepper, onion and garlic. Saute until tender, stirring occasionally.
3. Toss in eggplant, tomatoes, salt, basil and black pepper. Simmer about 5 minutes, tossing gently until hot. Cover and simmer 10 minutes. Before serving, sprinkle with chopped parsley.
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