3lb eggplant
3lb tomatoes
3lb zucchini
12 garlic cloves
fresh parsley
salt and pepper
olive oil
In a stock pot/dutch oven layer thick slices of vegetables starting with eggplant, then tomato and finally zucchini. Season between layers with garlic, salt, and pepper.
Cook on low for 2 to 2.5 hours or until vegetables are tender.
Cool for 20 minutes. Serve and season to taste.
Makes 12 servings
You can also grilled the leftover vegetables for a side or use the veggies for a pizza topping.
YUM!
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