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Categories:
garlic sweet onions green peppers eggplant lemon juice zucchini tomatoes olive salt freshly ground pepper shrimp
Viewed: 17 - Published at: 3 years agoIngredients
- 4 cloves garlic
- 2 large sweet onions
- 5 medium green peppers
- 1 medium eggplant
- 1 1/2 Tbsp. lemon juice
- 5 small zucchini
- 5 large tomatoes
- 1/2 c. olive or corn oil
- 1 Tbsp. salt
- 1/2 tsp. freshly ground pepper
- 2 lb. cleaned shrimp
Method
- Peel the garlic and mince.
- Peel the onions and slice thin, then separate into rings.
- Cut the green peppers into 1-inch wedges and discard the seeds and stems.
- Peel the eggplant and slice 1/4-inch thick, sprinkle with the lemon juice.
- Remove ends from the zucchini and slice thin.
- Peel the tomatoes and slice thin. Pour 1/4 cup of the oil in a Dutch oven; then add half the garlic and simmer for 1 minute.
- Add half the onions and cook for 1 minute longer without browning.
- Combine the salt and pepper and sprinkle a small amount over the onions.
- Arrange half the green pepper, eggplant, zucchini, shrimp and tomatoes in layers in the Dutch oven, sprinkling each layer with the salt and pepper mixture, then sprinkle with a small amount of the remaining garlic and oil. Repeat the layers, beginning with onions and ending with the shrimp and tomatoes.
- Sprinkle with the remaining garlic and oil.
- Bring to a boil, then reduce the heat to a fast simmer and cover.
- Cook for 20 minutes.
- Remove the cover and cook for 10 to 20 minutes longer or until the green pepper is tender.
- Sauce may be thickened with 2 teaspoons flour, if desired.
