 |
Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
This is an easy recipe and tastes great as a main course, served on a bed of Jasmine rice, with crumbled Feta cheese and chopped black olives. It came from the Feb 2003 Real Simple magazine. Ingredients:
3 tablespoons olive oil |
1 onion, thinly sliced |
4 garlic cloves, peeled and sliced |
1 small bay leaf |
1 small eggplant, cut into 1/2-inch, pieces |
1 small zucchini, halved length wise and cut into slices |
1 red bell pepper, cut into slivers |
4 plum tomatoes, chopped |
1 teaspoon salt |
1/4 cup shredded fresh basil leaf |
fresh ground black pepper |
Directions:
1. Over medium-low heat, add the oil to a large pan with the onion, garlic and bay leaf.
2. Stir occasionally till the onion begins to soften (about 2 minutes).
3. Add the eggplant and cook for 8 minutes stirring occasionally.
4. Stir in the zucchini, red bell pepper, tomatoes, and salt.
5. Cook over medium heat for 6 minutes or until the vegetables are tender.
6. Stir in the basil and a few grinds of black pepper.
|
|