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Eggplant-Zucchini Melange Recipe

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This recipe for Eggplant-Zucchini Melange is from The vickers Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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