2 tablespoons butter
Heat butter and oil in large skillet and sauté garlic for 1 to 2 minutes. Add eggplant, zucchini, cucumber and carrots. Cook over medium heat for 2 minutes more, then add water chestnuts, chives, basil and canned tomatoes and juice.
1 tablespoon olive oil
2 large garlic cloves, peeled and finely chopped
2 cups eggplant, cubed
2 cups zucchini, cubed
1 large cucumber, peeled and cubed
2/3 cup carrots, peeled and sliced
1 cup water chestnuts, sliced
2 tablespoons chopped chives
small bunch of basil leaves
1 cup canned tomatoes, drained and chopped, liquid reserved
2 teaspoons five-spice powder
salt and pepper
Stir in five-spice powder and simmer for 5 minutes or until all vegetables are just firm.
Add salt and pepper to taste.
Serve hot or cold.
Click Here to Comment on This Recipe