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Japanese eggplant and red bell pepper medley

2 TBS olive oil

1 small onion

3 med. Red or yellow bell peppers, cored and chopped

1 ear of corn, kernels cut from the cob

3 med Japanese eggplant, sliced on the diagonal

2 small tomatoes, chopped

2 TBS fresh oregano, torn

1/3 cup grated parmesan cheese

¼ cup chopped walnuts

 

Heat the oil on medium heat in a nonstick skillet.  When theoil is hot, add the onion, peppers, and corn and stir to mix.  Add the eggplant and sauté for 5 minutes, stirring occasionally.  Add the tomatoes and cook unti the vegetables are tender, stirring as needed.  Remove from heat and add the oregano, cheese and walnuts.  Serve immediately

 

From Organic Gardening

This entry is related to the following products. Click on any of them for more information.
Tomato, Eggplant, Pepper: Bell or Sweet,
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