Tuesday, October 21, 2008

Late summer recipe

For anyone who still has zuchinni and eggplant around, this is my favorite way to cook them.

For the dish shown in the picture:
Slice zuchinni and onions thinly. Saute in olive oil. Add a couple pinches of dried oregano.

My grandma Walburg has made this for us for years.

My slight update:
Cut zuchinni and eggplant into small cubes. Slice onion thinly. Saute in olive oil--add eggplant first, then other vegetables. Add more olive oil to keep them from sticking. Add a couple pinches of dried oregano.

Timing will depend on the heat you use to cook it, the size of the veggies, and how many veggies you have, as well as whether you like them crisp or mushy!

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