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Contributed by the original Bartlett's Ocean View Farm Cookbook


1/3 C olive oil
3 onions, peeled and sliced
1 clove garlic, minced
2 green peppers, chopped
1 lb eggplant, unpeeled and cut into small pieces
2 medium zucchini, unpeeled and sliced
3 large tomatoes, quartered or sliced
1/4 tsp oregano
salt and pepper to taste


Place oil in a large skillet over low heat and saute onions and garlic.
Add eggplalnt, zucchini and green peppers and continue to saute, turning vegetable over as they cook.
Stir in tomatoes and seasonings.  Cover and simmer for about 30 minutes.  Stir occasionally. If too juicy, simmer uncovered until some of the extra liquid is reduced.

Add other vegetables like chopped celery or thinly sliced carrots
Top with parmesan cheese and place under broiler until brown. 

Serves 6

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