INGREDIENTS
Eggplant.
Zucchini.
Red pepper.
Potato.
Frozen tomatoes or canned tomatoes.
Olive Oil. Garlic. Salt. Pepper
DIRECTIONS
Chop and dice all the vegetables to have them ready.
Fry some diced garlic-clove or two in olive oil in the pan.
Put the chopped veggies in the pan to cook.
Add the tomatoes. I like to use my frozen ones from the summer-peeling off the skin when warm. But you can use canned if you want.
The juice from the tomatoes gives it the moisture needed.
Salt and pepper to taste.
The dish is ready when you have your veggies cooked as much as you like. The dish for me is mushy so the veggies are well cooked.
It can be eaten as a lunch or side dish. With some crunchy bread of choice it is a tasty non-meat dish.
An added note-other veggies of choice can be added like carrots, onions, green peppers etc. It is a good way to use any vegetables that are starting to soften or have bruised spots. Of course if you find you have added too much oil, just drain before eating.
#italianveggiemix#granpalovestocook#vedureensieme#potatoinaveggiemix#waystouseeggplant#waystousesucchini#redpepperinaveggiemix
I love watching Adolph cook. He really honestly enjoys it. This vegetable dish is really good to eat. It is more a winter dish for some reason. Although there are new gadgets that chop and dice, Adolph always does it the old fashioned way with a knife and cutting board!
ReplyDelete