1 Eggplant, Cubed 5 Tomatoes, Cubed 2 Tablespoons Olive Oil 2 Cloves Garlic, Minced 2 Tablespoons Butter 2 Tablespoons Parsley, Chopped 1 Onion, Chopped 1 Teaspoon Oregano 2 Green Peppers, Chopped 1/2 Cup Parmesan Cheese, Grated 4 Zucchini, Cubed Salt And Pepper, To Taste
In a large skillet sauté egg plant in oil and butter until tender. Remove eggplant from pan. Add more oil to skillet if needed, and sauté onions, peppers, zucchini and tomatoes. Combine with remaining ingredients in a baking dish and bake at 300°F for 15 minutes.
2011 Recipe - Donna Lemongello - From The Complete Vegetarian Cookbook by Karen Brooks, 1976.
"The main dish served at Delandy's send off to her medical career. We are so proud and happy for Delandy as she works towards a career she has wanted for so long, but we will all miss her terribly. The Shacklett Lab will not be the same without her." - April Ferre
