- 5
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Ingredients
- 6 TBSP OLIVE OIL
- 1 LARGE EGGPLANT, IN CHUNKS , UNPEELED
- 1 MED. YELLOW SQUASH IN CHUNKS
- 1 MED. ZUCCHINI IN CHUNKS
- 2 MED. ONIONS, THINLY SLICED
- 2-3 CLOVES GARLIC MINCED
- 2 GREEN PEPPERS DICED
- 1 SWEET RED PEPPER DICED
- 2 - 14 OUNCE CAN STEWED TOMATOES
- 1 SM CAN ARTICHOKE HEARTS
- 1/2 LB FRESH MUSHROOMS SLICED OR QUARTERED
- 1 TBSP ITALIAN SEASONING
- SALT AND PEPPER TO TASTE
- PARMESAN CHEESE
Preparation
Step 1
Saute garlic and onion in oil until tender. Add eggplant. Saute 5-10 minutes. Remove eggplant to covered bowl. Add zucchini, yellow squash, peppers and mushrooms. Simmer 10 minutes. Add stewed tomatoes and artichoke hearts. Simmer 5 more minutes. Add cooked eggplant. Simmer and cover all ingredients together an additional 20 minutes. Serve warm or cold. Can be frozen. Serves 8-10.