Vegetable Swiss Broil Recipe
Ingredients
1 cup cubed eggplant (1-inch cubes)
1/4 teaspoon salt, divided
1 teaspoon olive oil
1/2 cup diced onion
1/2 garlic clove, minced, or dash garlic powder
1 medium zucchini (about 5 ounces), cut into 1/4-inch-thick slices
1/2 medium green bell pepper, seeded and cut into 1-inch squares
1/8 teaspoon each basil leaves and pepper
1 cup canned whole tomatoes, Dash hot sauce
1 1/2 teaspoons chopped fresh parsley
2 ounces Swiss cheese, shredded
Directions
Spread eggplant on double layer of paper towels and sprinkle with 1/8 teaspoon salt; let stand for 30 minutes, then pat dry.
In 1-quart saucepan heat oil; add onion and minced garlic and saute until onion is softened (if garlic powder is used, do not add at this time).
Add eggplant, zucchini, and green pepper and saute for 3 minutes; sprinkle with basil, pepper, remaining 1/8 teaspoon salt, and, if used, garlic powder.
Stir in tomatoes and hot sauce and bring to a boil.
Reduce heat, cover, and let simmer for 15 minutes.
Stir in parsley and simmer, uncovered, until liquid has evaporated slightly, about 5 minutes.
Transfer mixture to a 1-quart flameproof casserole; sprinkle with cheese and broil until cheese is melted and lightly browned.
In 1-quart saucepan heat oil; add onion and minced garlic and saute until onion is softened (if garlic powder is used, do not add at this time).
Add eggplant, zucchini, and green pepper and saute for 3 minutes; sprinkle with basil, pepper, remaining 1/8 teaspoon salt, and, if used, garlic powder.
Stir in tomatoes and hot sauce and bring to a boil.
Reduce heat, cover, and let simmer for 15 minutes.
Stir in parsley and simmer, uncovered, until liquid has evaporated slightly, about 5 minutes.
Transfer mixture to a 1-quart flameproof casserole; sprinkle with cheese and broil until cheese is melted and lightly browned.
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