Lemon-Dilled Eggplant and Summer Squash

1/4 cup broth
2 cloves garlic, minced
2 medium onions, thinly sliced
3 medium green bell peppers, cored and cut into thin strips
2 cups diced eggplant
4 cups diced yellow summer squash
4 medium tomatoes, chopped and drained
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried dill
1/4 cup lemon juice

1. Heat broth in a large saucepan. Add garlic and onions, and sauté until onions begin to soften, about 3 minutes. Add bell peppers, eggplant, and squash, and sauté for 5 more minutes.

2. Add tomatoes, black pepper, oregano, and dill. Cover and simmer, stirring occasionally, for 15 minutes.

3. Remove cover and continue to simmer until any excess liquid has evaporated, about 15 minutes.

4. Stir in lemon juice and serve at once.

Makes 4 servings

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