| | Directions | | Thinly slice onion and chop garlic. Fry both gently in hot butter and oil (in saucepan) for 3 to 4 minutes. Slice unpeeled eggplant and zucchini fairly thinly. Chop de-seeded green pepper and tomatoes. Add to saucepan with salt and parsley. Cover pan. Simmer gently for 1 hour. Serve hot or cold. Serves 4. |
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| Ingredients | | - |  | 1 onion (large) |
| - | | 1 clove garlic |
| - | | 2 ounces Butter |
| - | | 2 tablespoons olive oil or corn oil |
| - | | 2 eggplants (medium) |
| - | | 8 ounces zucchini |
| - | | 1 green pepper (medium) |
| - | | 8 ounces skinned tomatoes |
| - | | 1/2 teaspoon Salt |
| - | | 2 tablespoons finely chopped parsley |
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