| Directions | In skillet or fry pan heat oil on low heat. Add garlic, onions, and spices. Cook until just golden, stirring. Add eggplant, peppers and zucchini, stirring. Simmer on low heat, about 5 minutes. Add in wine and tomatoes, simmer about 5 minutes more. Add salt and pepper to taste. Garnish with Parmesan, as desired. Serve with warm, crusty bread, and salad. |
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Ingredients | - | | 4 tablespoons olive oil |
- | | 2 zucchini, sliced on diagonal, 1/4 inch thick (medium) |
- | | 1 onion, medium to large, halved then sliced thinly |
- | | 2 red peppers, sliced into thin strips, de-stemmed and seeded (medium) |
- | | 1 eggplant, peeled and cut into 1/2 inch half moon slices (small) |
- | | 1 teaspoon oregano |
- | | 1 teaspoon dill |
- | | 1 teaspoon basil |
- | | 3 cloves garlic minced, or 3 frozen cubes |
- | | 1/4 cup red cooking wine |
- | | 1 can diced tomatoes inch puree or drained of juice (small can) |
- | | salt and pepper to taste |
- | | Parmesan cheese for garnish |
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