The Garden

2 pounds medium zucchini, trimmed
1 green bell pepper, stemmed, seeded
1 or 2 red bell peppers, stemmed, seeded
1 eggplant (1 pound) unpeeled
3 to 4 tablespoons olive oil
1 red onion, 1/2 pound, coarsely chopped
2 large garlic cloves, chopped
salt and pepper to taste
2 pounds very ripe tomatoes *
1 cup hot water
1 tablespoon chopped fresh oregano
12 large basil leaves
1/4 cup coarsely chopped italian parsley
4 large eggs, lightly beaten with a fork

* peeled, seeded, coarsely chopped (or two 14-ounce cans Italian peeled tomatoes, drained and chopped

Preheat oven to 350 degrees F. Cut zucchini into 1-inch rounds. Cut peppers into 1-inch squares. Cut 1/2 inch from stem and bottom end of eggplant, then cut eggplant into 1 1/2-inch pieces.

In a large flameproof casserole, heat 2 tablespoons olive oil over medium heat. Add onion and garlic and cook, stirring 3 to 4 minutes until soft but now brown. Add zucchini and peppers and stir, cooking for 2 minutes. Remove vegetables from pan, reserving any oil. Add remaining olive oil to pan, add eggplant, stir and cook for 2 to 3 minutes. Return vegetables and any juices to pan. Season with salt and pepper and stir to combine all ingredients. Add tomatoes and water, turn heat to high and bring to a simmer. Stir in oregano, basil and parsley. Cook over high heat for 5 minutes. Partially cover, place in oven, and bake for 25 minutes.

Remove from oven and lightly stir in eggs. Return to oven and bake (uncovered) until eggs are set. There should be liquid around the eggs: this should not bake solid.



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