"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
1 medium eggplant-sliced 2 onions-sliced very thin 4 sm zucchini-sliced 2 tomatoes-peeled-seeded & cut into wedges 2 green peppers-seeded & cut into rings 2 garlic cloves-pressed 1/2 cup olive oil 1 T fresh basil (or 1 tsp dried) salt & pepper to taste
Steam zucchini & eggplant for 10 minutes. Brown onions in oil. Add other ingredients to oil (including steamed ones) and cook 20 minutes.
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