Manicotti With Garden Vegetables
|Olive oil||1⁄4 Cup (4 tbs)|
|Yellow onion||1 Medium, finely chopped|
|Sweet red pepper||1 Medium, cored, seeded, and cut into 1/2 inch squares|
|Eggplant||8 Ounce, cut into 1/2 inch cubes (1 Small Sized)|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Dried basil||1⁄2 Teaspoon, crumbled|
|Garlic||2 Clove (10 gm), minced|
|Zucchini||1 Medium, halved lengthwise and thickly sliced|
|Minced fresh basil/1.5 teaspoons dried basil, crumbled||1⁄4 Cup (4 tbs)|
|Frozen spinach/Regular manicotti||24 Ounce, thawed (2 Packages, 12 Ounce Each)|
|Beef stock/Canned beef broth||1⁄3 Cup (5.33 tbs) (Basic)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Preheat the oven to 400° F.
Heat the oil in a 12-inch nonstick skillet over moderate heat for 1 minute.
Add the onion and pepper and saute, stirring occasionally, until softened 3 minutes.
Add the eggplant, salt, thyme, and dried basil, and saute, stirring now and then, for 2 minutes.
Add the garlic and zucchini and saute, stirring occasionally, 3 to 5 minutes more or until all the vegetables are crisp-tender.
Add the fresh basil and toss to mix.
Arrange the manicotti in a lightly greased 13" x 9" x 2" baking dish and cover with the sauteed vegetables.
Pour the stock evenly over all and sprinkle with the cheese.
Cover with foil and bake until the manicotti and vegetables are heated through 15 to 20 minutes.