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Categories:
zucchini eggplant olive oil onion green peppers fresh basil clove garlic tomatoes white wine Parmesan cheese
Viewed: 42 - Published at: 3 years agoIngredients
- 4 medium zucchini
- 2 eggplant
- 5 Tbsp. olive oil
- 1/2 c. onion
- 2 green peppers
- 2 Tbsp. fresh basil
- 1 large clove garlic
- 1 (12 oz.) can peeled plum tomatoes
- 2/3 c. dry white wine
- Parmesan cheese
Method
- Chop zucchini, eggplant, onion and green pepper.
- Heat oil in skillet and fry onion and garlic for 5 minutes.
- Stir in peppers, zucchini and eggplant.
- Add the can of tomatoes and basil, mixing well.
- Bring to a boil; reduce heat and simmer 15 minutes.
- Add the wine and cook for an additional 15 minutes.
- Serve over rice. Top with Parmesan cheese.
- Serves 4.
