Mixed Vegetable Skillet

Submitted by: desmond linden on 10/22/2007

101 views
3.43 avg rating
7 votes

Rating

Quickly prepared, this stir-fried vegetable skillet has enough volume to make it a main dish.

Ingredients

6 Tbs. salad oil
1 small eggplant (3/4 lb), peeled, halved and sliced 1/4-inch thick
2 medium zucchini, sliced diagonally, 1/4-inch thick
1 green pepper, seeded, cut into strips
1 onion, thinly sliced
1 large clove garlic, minced
2 tomatoes, cut into wedges
1 tsp. salt
1/4 tsp. dried basil leaves
1/4 tsp. black pepper

Directions

1. Heat 4 Tbs. of the oil in large heavy skillet. Add eggplant. Fry, turning once or twice, until lightly browned and tender. Remove and set aside.

2. Heat remaining oil in same skillet. Add zucchini, green pepper, onion and garlic. saute until tender stirring occasionally.

3. Toss in eggplant, tomatoes, salt basil and black pepper. Simmer about 5 minutes, tossing gently until hot. Cover and simmer 10 minutes.