[Update my dinner status], I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. In a large skillet with lid, saut onions and garlic in oil over medium-high heat until onions begin to soften, about 3 minutes. 2. Reduce heat to medium. Add pepper, mushrooms, and zucchini. Saut another 5 minutes, until mushrooms and zucchini begin to release juices. Stir in eggplant, reduce heat to medium-low, cover, and cook for 5 minutes, stirring occasionally. 4. Remove lid and reduce heat to medium-low. Cook, uncovered, until vegetables are quite soft, 15 to 20 minutes. (Stir occasionally; if vegetables begin to stick, add a little water.) This is a wonderful concoction from the south of France, where olive oil, baby zucchini, eggplant, and garlic are used in abundance. Traditionally, this dish is simmered over very low heat for a long time, hut this quicker method is great for people on the go. I like to serve it over basmati rice, or mixed with pasta, or to top a baked potato. Chopped basil or oregano give it a classic Mediterranean touch. For a creamy version, stir in 2/3 cup sour cream just before serving. PER SERVING: 142 CAL (46% from fat), 3g, 7g FAT, lag CARB, 275mg. SOD, 0mg. CHOL, 4.7g FIBER MC-Busted by Karen C. Greenlee By "Karen C. Greenlee" on Apr 16, 1999. Recipe by: Veggie Life, May, 1999 Converted by MM_Buster v2.0l.
