Eggplant and Zucchini Stew
3 tbsp. olive oil
2 onions, coarsely chopped
4 garlic cloves, crushed
1 eggplant, diced (do not peel)
3 zucchini, cut into 1/2 inch thick rounds
1 tsp. oregano
2 tomatoes, coarsely chopped
1 green pepper, chopped
In large stew pot, sauté onions in olive oil until
transparent. Add garlic and sauté, but do not
brown. Add eggplant to garlic and onion mixture;
continue to cook at medium heat. Add zucchini,
green pepper, oregano, 1 teaspoon salt, 1
teaspoon pepper, and chopped tomato. Mix all
ingredients well. Cook, stirring occasionally to
prevent sticking and to disperse ingredients
evenly, until vegetables are tender.
http://www.nancyskitchen.com
