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Eggplant and zucchini combine to make a versatile, refreshing, but simple summer spread.
1 eggplant
1 zucchini
1 onion
½ pound mushrooms
2-3 cloves of garlic
1 tsp. oregano
1 tsp. basil
1 cup chopped parsley
juice of 1 lemon
olive oil
salt, pepper, to taste
1. Peel and dice the eggplant, into one-inch cubes.
2. Dice all other vegetables finely.
3. Heat the pan to medium heat. Add two tablespoons of oil. Add eggplant, stirring frequently. If eggplant sticks, add a splash of water (be careful, it will steam).
4. Once eggplant begins to soften, add the onions and garlic. Once the eggplant onions are soft and translucent, add the zucchini and mushrooms.
5. Add the basil, oregano, salt and pepper. Continue to saute until all the vegetables have softened.
6.Remove from heat, add parsley, and lemon juice, and mix well.
7. Refrigerate until ready to serve. Serve with pita bread or crusty rolls.
Variation: Spread on toast, and melt cheese on top.
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