Spicy Mediterranean Rataouille

3 tablespoons olive oil
2 cups onion, chopped
1 medium zucchini, cubed (about 2 cups)
1 medium eggplant, cubed
2 tablespoons chopped parsley
1 clove garlic, crushed
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon pepper
1 (10 1/2 ounce) can Manischewitz Tomato and Mushroom Sauce
1 (6 ounce) can tomato paste
1 cup water

Place oil in a 5 quart pot, add onions and sauté over medium heat until golden brown. Add eggplant and zucchini; lower heat and cover. Cook 20 minutes, stirring occasionally. Stir in parsley, garlic, bay leaf, salt, pepper, Manischewitz Tomato and Mushroom Sauce, tomato paste and water. Replace cover and simmer 10 minutes, stirring occasionally. Serve hot as a side dish or cold as an appetizer or canapé.

Serves about 6.



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