Bitters Baked Vegetables
|Onion||1 Medium, sliced|
|Green pepper||1 Medium, halved, seeded and cut into strips|
|Vegetable oil||1 Tablespoon|
|Eggplant||1 Small, pared and cut into 1/2 inch strips|
|Canned sliced mushrooms||4 Ounce (1 Can)|
|Canned tomatoes||1 Pound (1 Can)|
|Basil leaf||1⁄2 Teaspoon, crumbled|
|Leaf oregano||1 Teaspoon, crumbled|
|Aromatic bitters||1 Teaspoon|
|Grated parmesan cheese||2 Tablespoon|
1. Saute onion and pepper in oil until soft in large skillet; add eggplant and mushrooms and saute for 3 minutes.
2. Add tomatoes, pepper, basil, oregano, aromatic bitters and grated cheese; mix thoroughly. Spoon into a 6-cup casserole.
3. Bake in moderate oven (350°) 30 minutes, or until bubbly hot.