| How To Cook: |
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1. Peel and cut eggplant into 1-inch cubes. Sprinkle with salt and set aside.
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2. Cut onions into 1-inch squares. Cut carrots into slanting slices about ¾-inch thick. Cut the green pepper into ½-inch pieces.
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3. Rinse salt from the eggplant. Put all the above vegetables, plus the garlic and the green beans, into a large covered casserole.
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4. Drain juice from the tomatoes into the casserole and add the tomatoes after chopping. Add the olive oil, tomato sauce, salt, sugar, pepper, and basil. Stir gently.
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5. Cover and cook in the microwave oven, stirring from time-to-time, until the vegetables are almost tender. (This will take about 12 to 15 minutes.)
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6. Scrub zucchini, cut off ends and cut in ½-inch slices. Add to the casserole and gently stir in. Re-cover and cook until the zucchini is barely tender. Garnish with the chopped parsley and serve.
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TIP:
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There will be considerable residual cooking with this casserole due to the large amount of food, so allow for this in the cooking time. Since the amount is very large you may want to take half of the casserole and freeze for later use. If so, divide before adding the zucchini, as zucchini does not freeze well. After thawing, add the zucchini and finish the cooking. Of course, if half the casserole is frozen, only 2 zucchini should be added to each half.
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