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Ingredients |
4 tbsp olive oil
1 tbsp garlic, chopped
1 eggplant, cut in 1" cubes
2 sprigs fresh thyme
2 zucchini cut in 1" cubes
1 tbsp olive oil
1 bay leaf
2 Onions, coarsely chopped
3 tomatoes, cut in 1" cubes
2 green peppers, 1" cubes
1 Pkg Gruyere cheese (optional)
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Method: 1.
Heat first amount of oil in large heavy skillet. When quite hot, add
eggplant; cook, stirring constantly, for about 3 minutes. With a wooden
spoon, remove eggplant to colander. |
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2. Next cook zucchini in skillet, stirring
constantly, about 3 minutes. Remove to colander also. Add remaining oil to
skillet; saute onion until clear. 3. Add
green pepper to skillet, and cook while stirring, for about 3 minutes.
Stir in garlic, thyme and bay leaf.
4. Add drained eggplant and zucchini. Cook while
stirring, for about 5 minutes. Add tomatoes, cover tightly, and cook for
20 minutes.
5. Uncover and cook for about 10 minutes to reduce
liquid that will have accumulated.
6. Serve hot or cold. |
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