1 medium eggplant salt
3 medium zucchini olive oil pepper
2 yellow onions, thinly sliced
2 red bell peppers, seeded and cut into thin strips
4 cloves garlic, minced

4 ripe tomatoes, peeled, seeded and chopped
1/2 cup chopped fresh cilantro

How to prepare

Cut tomatoes in half, horizontally. Peel eggplant, slice into 1/2″ thick rounds, then slice into 2-by-l” rectangles. Put into a bowl and toss with salt. Cut zucchini into 1/4″ slices, and toss with salt. Let the vegetables stand for half an hour, then dry both on a towel. In a skillet saut

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