Recipe By : Heinz
Serving Size : 8 Preparation Time :0:00
Categories : All Newly Typed Not Shared Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped onions
2 cloves garlic -- minced
2 small zucchini -- thinly sliced
1 medium green pepper -- cut into thin strips
1/2 cup olive or salad oil
1 medium eggplant, pared and cut into strips
3 Tablespoons flour
4 medium tomatoes, peeled, cut into eighths
1/4 cup tomato ketchup
1 Tablespoon salt
1 teaspoon apple cider vinegar
1/2 teaspoon crushed oregano leaves
1/4 teaspoon pepper
In Dutch oven, saute first four ingredients in oil until onion is
transparent. Coat eggplant with flour; add with tomatoes to sauteed
vegetables. Combine ketchup and remaining ingredients; pour over vegetables.
Cover; simmer 30-35 minutes; stir occasionally, or until vegetables are
tender. Makes 8-10 servings (about 7 cups).
