Here's the recipe I used when I made it a few weeks ago and everyone liked it:
1/2 cup chopped onion 1 clove garlic, minced 1T olive oil 3 cups cubed, peeled eggplant 1 medium zucchini or yellow summer squash halved lengthwise and cut into 1/4 inch slices (1 1/2 cups) [I used both, actually] 1 cup chopped, peeled tomato or one 14.5 ounce can diced tomatoes, drained 3/4 cup chopped green sweet pepper 3 T dry white wine, chicken broth, or vegetable broth [I used the wine because I already had some from the entree I was making] 1/4 t salt 1/8 t black pepper 1 T snipped fresh basil or oregano
In a large skillet cook onion and garlic in hot oil over medium heat until onion is tender. Stir in eggplant, zucchini, tomato, sweet pepper, wine, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until vegetables are tender. Uncover and cook about 5 minutes more or until most of the liquid has evaporated, stirring occasionally. Season to taste with additional salt and black pepper. Stir in basil just before serving. Makes 4 servings.
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Date: 2008-09-10 05:19 pm (UTC)1/2 cup chopped onion
1 clove garlic, minced
1T olive oil
3 cups cubed, peeled eggplant
1 medium zucchini or yellow summer squash halved lengthwise and cut into 1/4 inch slices (1 1/2 cups) [I used both, actually]
1 cup chopped, peeled tomato or one 14.5 ounce can diced tomatoes, drained
3/4 cup chopped green sweet pepper
3 T dry white wine, chicken broth, or vegetable broth [I used the wine because I already had some from the entree I was making]
1/4 t salt
1/8 t black pepper
1 T snipped fresh basil or oregano
In a large skillet cook onion and garlic in hot oil over medium heat until onion is tender. Stir in eggplant, zucchini, tomato, sweet pepper, wine, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until vegetables are tender. Uncover and cook about 5 minutes more or until most of the liquid has evaporated, stirring occasionally. Season to taste with additional salt and black pepper. Stir in basil just before serving. Makes 4 servings.