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“We found this recipe in "Florida Monthly" magazine and it has been almost a weekly staple for us. Very good with chicken taco salads =].”
READY IN:
35mins
SERVES:
2-4
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large saute pan over medium-high heat.
  2. Saute eggplant, zucchini, bell peppers and garlic until just under done (around 5-7 minutes).
  3. Add tomato and remaining ingredients. Cook 2 to 4 minutes until vegetables are tender-crisp.
  4. Remove from heat and let cool on countertop before placing in the refrigerator.
  5. Serve as a dip or as a topping for chicken or fish.

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