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Above - my collage
Saute peeled & chopped eggplant with chopped onions and pieces of squash (zucchini) in olive oil. After semi-cooked add a can of fire-roasted tomatoes, undrained & some Italian seasoning and a hint of garlic. Cook until ready. Serve with garlic bread or over pasta and grated parmesano-romano or parmesano-reggiano. Of, course, some red wine. Serves 2.
1 large or 2 small eggplants
1 large zucchini
1 cup chopped onions
Italian seasoning and garlic to your taste
1 regular can Hunt's Fire-Roasted diced tomatoes
NOTE: Can also add diced red or green peppers.
Posted in: International Recipes
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