You may also like
Categories:Viewed: 15 - Published at: 5 years ago
Ingredients
- 1 medium eggplant (about 1 to 1 1/2 lb.)
- 2 small zucchini (about 1/2 lb.)
- 1 c. finely chopped green pepper
- 1 medium onion, finely chopped
- 4 medium tomatoes, peeled and quartered
- 1/4 c. olive oil
- 1 clove garlic, crushed
- 2 tsp. salt
- 1/4 tsp. pepper
Method
- Prepare 5 cups cubed, pared eggplant by washing and paring it, then cutting into 1/2 inch cubes.
- Prepare 2 cups zucchini by washing and cutting into 1/2 inch cubes also.
- Do not pare zucchini.
- Cook and stir all ingredients until heated through. Cover; cook over medium heat, stirring occasionally, about 10 minutes or until vegetables are crisp-tender.
