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“Families in central and northwestern Spain enjoy this peppery potpourri of vegetables. In some areas, scrambled eggs are added, or eggs are poached on top of the mixture. From Classic International Recipes. Posted for ZWT.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet cook onion and garlic in hot oil till tender but not brown. Be careful not to burn them.
  2. Stir in tomatoes, zucchini slices, eggplant cubes, green pepper strips, red pepper strips, ham, sherry, basil, salt, and pepper.
  3. Cover and cook 5 minutes or till eggplant and zucchini are tender.
  4. If desired, stir egg into mixture or poach eggs on top.

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