|Green pepper||1 Medium|
|Zucchini||1 1⁄2 Medium (1 1/2 Lb)|
|Medium mushrooms||1⁄4 Pound|
|Eggplant||1⁄2 Medium (1 /2 Lb)|
|Salad oil/Olive oil||6 Tablespoon|
|Thinly sliced onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Chopped parsley||2 Tablespoon|
Wash pepper; halve.
Remove ribs and seeds.
Cut lengthwise into 1/4-inch-thick slices.
Cut on diagonal into 1/4-inch- thick slices.
Wash mushrooms; slice lengthwise, right through stems, 1/4 inch thick.
Wash eggplant; do not peel.
Cut lengthwise into quarters; then cut crosswise into 1/4-inch slices.
In 2 tablespoons hot oil in medium skillet, saute green pepper, mushrooms, onion, and garlic 5 minutes, or until onion is transparent.
With slotted spoon, remove to medium bowl.
Add 2 tablespoons oil to skillet.
In hot oil, saute zucchini, turning frequently, until tender—about 10 minutes.
With slotted utensil, remove from skillet to same bowl.
Add remaining oil to skillet.
In hot oil, saute eggplant, turning occasionally, until tender—5 minutes.
Return vegetables to same skillet.
Layer half of tomato wedges on top.
Sprinkle with salt, pepper, and 1/2 tablespoon parsley.
Stir gently to mix.
Layer remaining tomato on top.
Sprinkle with 1/2 tablespoon parsley.
Simmer mixture, covered, over low heat 10 minutes.
Remove cover; cook 5 minutes longer, basting occasionally with pan juices, or until liquid has evaporated.
1Turn into large, shallow serving dish.
Re- frigerate, covered, until very well chilled—several hours.
1Sprinkle with remaining parsley.
Makes 8 servings.