INGREDIENTS: SERVES 6
6 tomatoes
1/4 cup olive oil
1 medium onion flakes sliced
2 garlic cloves minced
1 tablespoon fresh parsley chopped*
1 eggplant 1-inch slices
2 zucchini sliced
1 red bell pepper
3 tablespoons wine vinegar
2 tablespoons fresh parsley chopped
black pepper
PREPARATION:
* Instead of parsley for garnish, use basil or oregano (fresh) if you prefer. Prepare vegetables before beginning recipe.
Slice onion, cut garlic into slivers or mince, chop parsley, cut eggplant into 1-inch rounds, cut zucchini into 1/4-inch rounds, seed and chop red pepper. Blanch tomatoes by placing in boiling water for 10 seconds. Drain, and when cool enough to handle, peel, seed and chop. Reserve juice from tomatoes.
Heat oil in a deep, heavy saucepan. Add onion, garlic and 1 tablespoon parsley. Saute about 3 minutes or until onion is soft. Add eggplant, zucchini and red sweet pepper and mix well.
Cover pan and simmer over low heat until the vegetables are tender; about 30-35 minutes. Add tomatoes with the juice, stir well, cover again and simmer 10 minute more.
Remove from heat and let stand, covered, for 10 minutes.
Add wine vinegar and black pepper to taste. Stir well.
Place into serving dish and garnish with fresh parsley, basil or oregano. Serve warm or at room temperature.
Per serving: 161 Calories; 10g Fat (49% calories from fat); 3g Protein; 20g Carbohydrate; 0mg Cholesterol; 17mg Sodium
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
* Instead of parsley for garnish, use basil or oregano (fresh) if you prefer. Prepare vegetables before beginning recipe.
Slice onion, cut garlic into slivers or mince, chop parsley, cut eggplant into 1-inch rounds, cut zucchini into 1/4-inch rounds, seed and chop red pepper. Blanch tomatoes by placing in boiling water for 10 seconds. Drain, and when cool enough to handle, peel, seed and chop. Reserve juice from tomatoes.
Heat oil in a deep, heavy saucepan. Add onion, garlic and 1 tablespoon parsley. Saute about 3 minutes or until onion is soft. Add eggplant, zucchini and red sweet pepper and mix well.
Cover pan and simmer over low heat until the vegetables are tender; about 30-35 minutes. Add tomatoes with the juice, stir well, cover again and simmer 10 minute more.
Remove from heat and let stand, covered, for 10 minutes.
Add wine vinegar and black pepper to taste. Stir well.
Place into serving dish and garnish with fresh parsley, basil or oregano. Serve warm or at room temperature.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
Armenian Recipes Italian Recipes Asian Recipes Mexican Recipes Greek Recipes Native American Recipes North African Cuisine Soul Food Provencι Jewish Recipes Middle Eastern Recipes Cajun, Creole, & Caribbean Spain & Portugal Artichoke Recipes Aubergine-Eggplant Recipes Secret Recipes Yogurt Recipes Dungeness Crab Recipes Grill & Barbecue Recipes Vicki's Desserts Buzz's Bistro Tapas, Mezza, PuPus Appetizers Soups & Stews Salads Meats Poultry Seafood Beverages & Cocktails Casseroles and Gratins Rice and Grains Pasta Breads Vegetables Sauces & Salsas Condiments Cooking Hygiene Food Humor Home Guestbook E-mail Art Collection |