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“Was given this by a friend, who cooks this superbly. Uses eggplant to a surprising degree of tastiness. A real winner for vegetarians.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre heat oven to 400 degrees.
  2. Put oil in bottom of pyrex pan- add eggplant and sprinkle with salt-toss. Cover tightly with aluminum foil and bake for 35 minutes. Uncover and set aside.
  3. In large skillet, pour some olive oil and saute the onions, peppers and zuchinni. Add garlic toward end of saute. Add tomatoes- not the juice they are inches Also add the tomatoe paste and herbs. Simmer for 10 minutes, stirring ocassionally.
  4. Add eggplant and simmer for a few more minutes.
  5. Serve hot over pasta or at room temp with good crusty bread.

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