Summer Vegetable Salad

2 eggplants, cubed
3 small zucchini, diced
1/4 cup olive oil
1 teaspoon cayenne pepper
2 garlic cloves, crushed
3 red or green bell peppers, seeded and sliced
6 plum tomatoes, blanched, peeled and chopped
2 chili peppers, seeded and chopped

Put eggplant, zucchini, oil, cayenne pepper, garlic and salt in a saucepan large enough to hold the vegetables. Add water just to cover. Cover pan and simmer for 10 minutes. Add bell pepper strips, tomatoes and crushed chili peppers and cook uncovered, stirring occasionally, until all the water evaporates. Remove from heat and allow to cool. Serve as a main course or side dish.

Makes 4 servings.

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