Title: The Garden
Yield: 6 servings
2 lb Medium zucchini, trimmed
1 Green bell pepper, stemmed,
1 Or 2 red bell peppers,
1 Eggplant (1 pound) unpeeled
3 To 4 tablespoons olive oil
1 Red onion, 1/2 pound,
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
4 lg Eggs, lightly beaten with a
* peeled, seeded, coarsely chopped (or two 14-ounce cans Italian
peeled tomatoes, drained and chopped
Preheat oven to 350 degrees F. Cut zucchini into 1-inch rounds. Cut
peppers into 1-inch squares. Cut 1/2 inch from stem and bottom end of
eggplant, then cut eggplant into 1 1/2-inch pieces.
In a large flameproof casserole, heat 2 tablespoons olive oil over
medium heat. Add onion and garlic and cook, stirring 3 to 4 minutes
until soft but now brown. Add zucchini and peppers and stir, cooking
for 2 minutes. Remove vegetables from pan, reserving any oil. Add
remaining olive oil to pan, add eggplant, stir and cook for 2 to 3
minutes. Return vegetables and any juices to pan. Season with salt
and pepper and stir to combine all ingredients. Add tomatoes and
water, turn heat to high and bring to a simmer. Stir in oregano,
basil and parsley. Cook over high heat for 5 minutes. Partially
cover, place in oven, and bake for 25 minutes.
Remove from oven and lightly stir in eggs. Return to oven and bake
(uncovered) until eggs are set. There should be liquid around the
eggs: this should not bake solid.
PER SERVING: 135 calories, 6 g protein, 13 g carbohydrate, 8 g fat (2
g saturated), 105 mg cholesterol, 47 mg sodium, 4 g fiber.
Marion Cunningham writing in the San Francisco Chronicle, 10/2/91.