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Eggplant-Zucchini Melange Recipe

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This recipe for Eggplant-Zucchini Melange, by , is from The vickers Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
corinne vickers
Added: Tuesday, July 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 medium eggplant, 3teas. salt, 1/2 cup olive oil, 2 cups sliced zucchini, 1/4 cup finely chopped onions, 2 cloves garlic minced, 4 tablespoons dry bread crumbs, 2 tablespoons minced parsley, 1/4 lb. mushrooms- sliced & sauted.

Directions:
Directions:
peel eggplant & cut in 1- inch cubes, sprinkle with salt- 1/2 teaspoon- & let stand 30 min; drain well & dry; heat 2 tablespoons, oil in skillet, brown eggplant cubes on all sides, remove & keep warm.heat 2 tablespoons, oil in skillet, saute zucchini 10 minutes or until tender; season with 1 teaspoon, salt; & eggplant, heat remaining oil in skillet; , cook on low heat 3min, stir over&over.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1/2 hour

 

 

 

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