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“This is another recipe I made a lot before The-Girl-Who-Hates-Vegetables joined us. One of our favotite summer dinners with a nice hunk of bread. I also added some tomato paste to this to reduce the acidity. Came from We're Cooking Now - an old cooking show circa 1985.”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in Dutch oven or large saucepan, cook garlic and onions until tender.
  2. Cut vegetables into 1-inch pieces.
  3. Add the eggplant,zucchini,pepper,oregano— parsley and stir well.
  4. Saute about 5 minutes.
  5. Add tomatoes,cover and cook over low heat for about 45 minutes.
  6. Serve hot or cover mixture and refrigerate to serve chilled.

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