From the "River Road Recipes II.. A Second Helping," published in cooperation with your Daily InBox newsletter.


  • 1 medium eggplant, peeled and cubed
  • 2 zucchini, cut in 1/2-inch slices
  • 2 teaspoons salt
  • 1/2 to 1 cup olive oil
  • 2 onions thinly sliced
  • 2 green peppers cut in thin strips
  • 1-1/2 teaspoons garlic chips or 2 to 3 fresh garlic cloves, pressed
  • 3 tomatoes peeled and diced
  • Pepper to taste
  • 1/4 teaspoon basil (fresh if possible)
  • 1/2 teaspoon bouquet garni, or 1/4 teaspoon thyme
  • 1/2 teaspoon Italian seasoning, or 1/4 teaspoon parsley
  • 1/2 teaspoon McCormick's Salad Supreme seasoning


Toss eggplant and zucchini with 1 teaspoon salt and let stand 30 minutes.  Drain and dry on paper towels.  Heat 1/4 to 1/2 cup olive oil in large skillet and lightly brown eggplant and zucchini slices.  Remove with slotted spoon and set aside.  Add remaining oil to skillet; cook onions and green peppers until tender.  Stir in garlic.  Put tomatoes on top; cover and cook 5 minutes.  Gently stir in eggplant, zucchini, and remaining seasonings.  Simmer, covered, until desired tenderness.  Uncover and cook 5 minutes, basting with juices from bottom of pan.  Serve hot or cold. SERVES:  8-10

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