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1. Brown eggplant in a skillet; cook green pepper and onion with garlic, parsley and basil in oil until tender.
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2. Add remaining ingredients; cover and cook over low heat 10 minutes, or until done, stirring occasionally.
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NOTE:
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An elegant side dish of eggplant, peppers and tomatoes that has its origins in the Provence area of southern France. The touch of vinegar adds a piquant taste.
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