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The Squire's Herbary

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  • 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)
  • 1/2 cup olive oil
  • 1 garlic (head) - peeled and diced
  • parsley, nutmeg, oregano, sweet basil
  • salt and pepper



Step 1

***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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