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Categories:Viewed: 22 - Published at: 4 years ago
Ingredients
- 3 medium zucchini, sliced
- 1 medium eggplant, cubed
- 2 green peppers, chopped
- 1 large onion, chopped
- 3 large tomatoes, chopped
- 2 cloves garlic, minced
- 1 (10 oz.) pkg. frozen Italian green beans (optional)
- salt and pepper to taste or use herbs of your choice (such as 1/2 to 1 tsp. thyme, oregano, basil)
- bay leaf (also good to use, remove before serving)
Method
- Peel and cube eggplant.
- Put in a colander.
- Sprinkle with salt and stir lightly.
- Let stand for 30 to 40 minutes.
- Rinse eggplant with cold water and drain well.
- In a large skillet or cooking pot, saute onion in olive oil or defatted chicken broth.
- Stir in peppers, zucchini, garlic, tomatoes, eggplant, basil, oregano, thyme, pepper and salt if desired.
- Cover and simmer 20 to 25 minutes or until vegetables are tender.
