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Categories:
eggplant salt olive onions garlic green peppers zucchini tomatoes salt freshly ground black pepper thyme bay leaf parsley
Viewed: 38 - Published at: 5 years agoIngredients
- 1 medium sized eggplant
- 1 Tbsp. salt
- 1/4 c. olive or vegetable oil
- 2 large onions, cut into rings
- 3 cloves garlic, crushed
- 2 green peppers, cut into strips
- 4 medium sized zucchini, cut into bite sized pieces
- 2 medium sized ripe tomatoes, cut into wedges
- 1/4 tsp. salt
- freshly ground black pepper
- 1/2 tsp. thyme
- 1 bay leaf
- 2 Tbsp. parsley, finely chopped
Method
- Cut eggplant into small pieces after slicing.
- Sprinkle with salt.
- Allow eggplant to stand for 30 minutes, then rinse and pat dry on paper towels.
- Heat the oil in a large skillet. Saute onions and garlic for 2 minutes. Add green pepper and cook
- for 2 minutes. Add eggplant and cook over high heat for 3
- minutes, stirring
- constantly.
- Add zucchini and continue stirring for 3 minutes.
- Add tomatoes, salt, pepper, thyme and bay
- leaf. Simmer,
- uncovered,
- for
- 40 minutes until all the vegetables are
- tender.
- Remove
- bay leaf*. Garnish
- with parsley and serve hot. Serves 8.
