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| What You Need: |
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1 medium-sized eggplant, about 1¼ pounds
Salt
About 1 cup olive oil
2 medium-sized onions, peeled and chopped
2 medium-sized zucchini, about ½ pound each, washed, stemmed, and sliced
2 garlic cloves, crushed
1 large green pepper, cleaned and chopped
3 large tomatoes, peeled and chopped
Freshly ground black pepper
¼ teaspoon dried basil
¼ teaspoon dried thyme or marjoram
Juice of 1 large lemonx
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| How To Cook: |
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1. Peel eggplant and cube. Put in a colander and sprinkle with salt. Allow to drain 30 minutes. Wipe dry.
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2. Heat 1/3 cup oil in a large skillet and add onions; saute until tender.
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3. Push aside and add eggplant cubes, several at a time; saute until tender, adding more oil as needed.
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4. Remove to a plate when tender. Add zucchini; saute until tender. Return eggplant cubes to skillet.
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5. Add remaining ingredients, except lemon juice, and simmer, covered, until ingredients are tender, about 35 minutes.
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6. Add lemon juice and cook, uncovered, 5 minutes. Cool.
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7. Serve lukewarm or refrigerate several hours before serving.
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