Wednesday, February 13, 2008

Pistou (Vegetables with basil)

6 Cups cubed eggplant
½ Cup diced green pepper
½ Cup sliced onion
1 Medium clove garlic, minced
1 Tablespoon chopped parsley
1 Teaspoon Basil leaves, crushed
¼ Cup salad oil
1 Can condensed tomato bisque soup
1 Teaspoon vinegar

Brown eggplant in a skillet, cook green pepper and onion with garlic, parsley and basil in oil until tender. Add remaining ingredients, cover and cook over low heat 10 minutes, or until done, stirring occasionally.

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