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What You Need:
(To Serve: 3 to 4)
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6 cups cubed eggplant
½ cup diced green pepper
½ cup sliced onion
1 medium clove garlic, minced
1 tablespoon chopped parsley
1 teaspoon basil leaves, crushed
¼ cup salad oil
1 can (10¾ ounces) condensed tomato bisque soup
1 teaspoon vinegar
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Translate this recipe:
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| How To Cook: |
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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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