|
|
|
|
|
|
|
|
| Here they are, the pretty vegetables, ready to go. First thing you will want to do is wash these real good.... |
|
|
| Then start with the eggplant. Cut off the ends of the eggplant then... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Peel the eggplant like so. |
|
|
| Then slice the eggplant and cut the slices in half to get eggplant chunks like you see here. Put a colander on a plate and put the eggplant chunks in the colander. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Then put a plate on top of the eggplant chunks. Forgot to take pic of this but at this point you place a tea pot full of water on top of the top plate and let sit for about 1 hour. |
|
|
| Now slice up your zucchini but keep the skin. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Add some nice olive oil and chopped garlic to the pan. |
|
|
| Then throw in some chopped green bell peppers. At this point you could also throw in some yellow and red chopped bell peppers as well. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| The slice up some mushrooms. |
|
|
| Add the eggplant and zucchini to the pan. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Mix everything up well and let cook for a few minutes. |
|
|
| Now add some fresh Italian parsley and ground black pepper. |
|
|
|
 |
|
|
|
|
|
|
