Ingredients:
3 tbs. | Olive oil |
4 Medium | Cloves garlic |
2 cups | Chopped onions |
1 | Bay leaf |
1 | Medium eggplant (7-8 inches long, 4-5 inch diameter), cubed |
1 1/2 tsp. | Salt |
1 1/2 tsp. | Basil |
1 tsp. | Marjoram or oregano |
1/2 tsp. | Rosemary |
1/2 tsp. | Thyme |
1 Med. (6 to 7 inch) | Zucchini, cubed |
2 Med. | Bell peppers, in strips |
To taste | Fresh black pepper |
1 can (14 oz.) | Tomatoes |
To taste | Freshly minced parsley (optional) |
To taste | Minced olives (optional) |
For spicy variation:
Omit bay leaf, marjoram, rosemary, and add in their place:
1 1/2 tsp. | Cumin |
2 tsp. | Chili powder |
To taste | Cayenne |
Insctructions:
Yield: 4 to 6 servings
Katzen, Mollie. Moosewood Cookbook, Ten Speed Press, Berkeley, 1992, p.179.