The Garden
| Yield: | 6 Servings |
| Categories: | Italian |
| Stephen Ceideburg | ||
| 2 | lb | Medium zucchini, trimmed |
| 1 | Green bell pepper, stemmed, seeded | |
| 1 | Or 2 red bell peppers, stemmed, seeded | |
| 1 | Eggplant (1 pound) unpeeled | |
| 3 | To 4 tablespoons olive oil | |
| 1 | Red onion, 1/2 pound, coarsely chopped | |
| 2 | lg | Garlic cloves, chopped |
| Salt and pepper to taste | ||
| 2 | lb | Very ripe tomatoes * |
| 1 | c | Hot water |
| 1 | tb | Chopped fresh oregano |
| 12 | lg | Basil leaves |
| 1/4 | c | Coarsely chopped Italian parsley |
| 4 | lg | Eggs, lightly beaten with a fork |
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