How to make it

  • Heat a large non-stick saucepan, and add the onion and a splash of water.
  • Cook, stirring occasionally, until the onion begins to brown.
  • Add the eggplant and mushrooms, cook about 8 minutes, until soft and browning.
  • Stir in the squash, peppers, and garlic, and continue to cook and stir for 3 - 4 more minutes, adding water as necessary.
  • Add the remaining ingredients, except for zucchini.
  • Reduce heat to low, cover and cook 10 minutes.
  • Meanwhile, make ribbons out of the zucchini using a julienne peeler, mandoline slicer or a sharp knife.
  • Place equal mounds of zucchini ribbons in erving bowls, top with hot sauce.
  • Serve immediately.

Reviews & Comments 2

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    " It was excellent "
    puddlewonderful ate it and said...
    you know I love this
    Was this review helpful? Yes Flag
  • jo_jo_ba 9 years ago
    Amount Per Serving
    Calories: 164.2
    Total Fat: 1.0 g
    Cholesterol: 0.0 mg
    Sodium: 434.6 mg
    Total Carbs: 33.3 g
    Dietary Fiber: 10.4 g
    Protein: 8.7 g
    Was this review helpful? Yes Flag

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