How to make it

  • Heat 4 tablespoons of the oil in a large heavy skillet. Add eggplant. Fry, turning once or twice, until lightly browned and tender. Remove, set aside.
  • Heat remaining oil in same skillet. Add zucchini, green pepper, onion and garlic. Saute until tender, stirring occasionally.
  • Toss in eggplant, tomatoes, salt, basil and black pepper. Simmer about 5 minutes, tossing gently until hot. Cover and simmer 10 minutes. Before serving, sprinkle with chopped parsley.

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  • delia 10 years ago
    great minds think alike ... I made this dish for myself for dinner (I didn't have eggplant or zucchini) I added celery, asparagus and shrimp
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