- 8
4.5/5
(36 Votes)
Ingredients
- 1/2 cup olive or salad oil
- 1 large onion, diced
- 1 garlic clove, halved
- 1 eggplant, cut into 1" chunks
- 1 green pepper diced
- 3 zucchini, sliced
- 1/2 cup water
- 1 tbsp. salt
- 2 tsp. oregano leaves
- 1 tsp. sugar
- 2 large tomatoes cut in wedges
Preparation
Step 1
In a six quart dutch oven over medium heat, cook onions and garlic in hot oil until tender (about 10 minutes). Discard garlic, add eggplant and pepper. Cook for 5 minutes stirring frequently.
Stir in zucchini, water, salt, oregano and sugar. Heat to boiling. Reduce heat to medium-low. Cook 30 minutes or until vegetables are tender.
Stir in tomato wedges - heat through.
Serve hot or cover and refrigerate to serve cold later.
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