VOTE AT THESE COOKING WEB RINGS
EGGPLANT & ZUCCHINI
INGREDIENTS:
 | 1 medium eggplant (about 1 1/2 LB) |
| 2 zucchini (1/2 LB) |
| 1 cup bell pepper, finely chopped |
| 1 onion, finely chopped (about 1/2 cup) |
| 4 tomatoes, peeled & quartered |
| 1/4 cup salad oil |
| 1 clove garlic, crushed |
| 2 tsp salt |
| 1/4 tsp pepper |
DIRECTIONS: Clean & cut eggplant into 1/2 inch cubes. Cut zucchini into 1/2 inch slices. Combine all ingredients in a large skillet & cook over medium heat, stirring occasionally, for about 10 minutes or until vegetables are tender crisp. Serve warm.
SERVINGS: 6 TIME: 25 minutes
EGGPLANT & ZUCCHINI