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Egg Plant Dish
Chef:  Eileen Locke - Paola, KS          Category:  Side Dishes

1/4 cup olive oil
1 large onion, sliced
1 or 2 eggplants (no need to peel)
1 or 2 bell peppers, cut into strips
1 or 2 zucchini, sliced
fresh or dried basil, be generous
1 or 2 cloves garlic
1 or 2 bay leaves
celery, optional
1 or 2 cups okra
fresh tomatoes, sliced
Parmesan or romano cheese

Directions: In bottom of large pot place olive oil, add onion, egg plant, pepper, zucchini, (basil between layers), garlic, bay leaves, celery, okra, top with tomatoes. No need to stir. Cover, simmer slowly for 1 to 2 hours or until vegetables are tender.

Notes: Measurements aren't exact as this recipe uses garden produce as available.