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Chopped eggplant and mushrooms give a rich flavor and meaty texture to this Mediterranean-style vegetable dish. Serve it with some steamed or boiled rice for a well-balanced meal.

Everyday Food, January/February 2003

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Recipe Summary test

prep:
20 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a Dutch oven, heat oil over medium heat. Add onion, garlic, eggplant, mushrooms, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until eggplant begins to brown, 5 to 10 minutes.

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  • Add zucchini, water, and tomato puree, and bring to a boil. Reduce heat to medium-low, cover, and cook until eggplant is tender, about 20 minutes. Stir in beans, vinegar, and parsley, and cook just until heated through, about 5 minutes.

Cook's Notes

To help this squash cook evenly, cut it into uniform pieces; first slice the zucchini in half lengthwise. Then slice each half crosswise. For attractive half-moons, cut on a slight diagonal.

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