Vegetables a la Grecque

1/4 cup olive oil
1 onion, sliced thinly
2 cloves garlic, minced
oregano, to taste
thyme, to taste
1/2 teaspoon chopped parsley
salt and pepper, to taste
1 eggplant, cut into small cubes
1 cup canned italian tomatoes (or 2-3 fresh tomatoes peeled and quartered)
2-3 small zucchini, sliced thinly
1-2 green peppers, sliced

Sauté onion in olive oil until translucent. Add garlic and herbs and sauté until garlic just starts to turn golden. Add all vegetables and stir just until they begin to cook. Lower heat and cover. Cook for about 15 minutes or until the eggplant is fork tender. Season with salt and pepper. Serve cold. More olive oil may be added at the table..

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