Wednesday, October 18, 2006


½ cup chopped onion (1 medium onion)
1 clove garlic, minced
1 tablespoon olive oil
3 cups cubed, peeled eggplant
1 medium zucchini or yellow summer squash, halved lengthwise and cut into ¼ inch slices
Small can cut up tomatoes
¾ cup chopped green sweet pepper (1 medium pepper) [optional]
3 tablespoons dry white wine or water
1 tablespoon fresh basil

In large pan, cook onion and garlic in hot oil over medium heat until tender. Stir in eggplant, zucchini, tomatoes, sweet pepper, wine, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Bring to boiling; reduce heat. Simmer covered, over medium-low heat about 10 minutes or until vegetables are tender. Uncover and cook about 5 more minutes until mos of the liquid has evaporated, stirring occasionally. Stir in basil.

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