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The Squire's Herbary


2 onions - sliced
3-4 green and red peppers - sliced
1 lb mushrooms - sliced
2 eggplant small to medium - diced
2-3 tomatoes (use 4-6 plum if available)
½ cup olive oil
1 garlic (head) - peeled and diced
parsley, nutmeg, oregano, sweet basil
salt and pepper
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***Soak cup up eggplant in water for about 1 hour before draining and cooking. ****VERY IMPORTANT*** *Each vegetable must be sauteed until all water is cooked out and vegetable is browned before adding next vegetable. *add garlic and herbs before or after eggplant is added

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