Ingredients:
1 lb. Fresh Mushrooms, medium sized
3 medium sized (about 1-1/4 lbs.) Zucchini
1 medium sized (about 1-1/2 lbs.) Eggplant
3 medium sized (about 1 lb.) Green Pepper
1 cup Onion, coarsely chopped
1/2 cup Olive or Salad Oil
1 tbs. Oregano Leaves
1 tbs. Salt
1 tsp. Ground Black Pepper
Directions:
Rinse, pat dry and trim mushrooms; set aside. Cut eggplant
into 3/4 to 1-inch cubes (makes about 7 cups). Cut zucchini into
1/2 inch thick slices (makes about 3 1/2 cups). Cut peppers into
1-inch cubes (makes about 2 1/2 cups). In a large heavy saucepan
heat oil until hot. Add onions; Sauté for 2 minutes. Add
mushrooms; Sauté for 2 minutes. Add eggplant, zucchini, green
pepper, tomatoes, oregano, salt and pepper; mix well. Bring to
boiling point. Reduce heat and simmer, covered, until
vegetables are tender, about 30 minutes stirring occasionally.
Serve hot or cold with grated Parmesan cheese, if desired.
YIELD: 8 Portions