Ingredients:
2 garlic cloves
1/2 cup fresh parsley
1 small eggplants
1/2 cup olive oil
2 small zucchini
3 onions
2 green peppers
6 tomatoes, peeled
1 teaspoon dried basil
2 teaspoons salt
1/4 teaspoon pepper
Directions:
Mince garlic and parsley and mix together.
Set aside.
Cut eggplant into quarters, lengthwise, and slice.
In a large skillet saute eggplant, in 3 tablespoons of the olive oil, until light brown (about 5 min.). Remove from skillet.
Slice zucchini and saute in 2 tablespoons olive oil in skillet, until light brown (about 3-5 min.). Remove from skillet.
Slice onions and green pepper.
Saute in the remaining olive oil until tender (about 10 min.).
Cut tomatoes in half and gently squeeze out the seeds.
Slice tomatoes in 1/2 inch slices.
Arrange 1/3 of the tomato slices in the bottom of a dutch oven or heavy skillet with high sides.
Layer half of the eggplant,zucchini. onion and green pepper on top.
Add 1/3 of the minced garlic and parsley mixture, basil, salt and pepper.
Repeat layers.
Top with remaining sliced tomato.
Sprinkle with remaining garlic and parsley, basil, salt and pepper.
Cook, covered, over low heat 15 minutes.
Uncover and baste with juices.
Cook, uncovered, until juices have evaporated (10-15 min.).
Servings: 6
Time preparation: 50 min.
Time total: 50 min.