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See also article: Eggplant/Aubergine
6 Servings


    • 2 tablespoons olive oil
    • 1 medium dice eggplant
    • 3 cups tomato concasse
    • 3 cups medium dice zucchini
    • 2 cups medium dice onions
    • 2 cups medium dice, seeded green bell peppers
    • 1 tablespoon minced garlic
    • 2 tablespoons minced parsley


Heat the olive oil in a large skillet, over a medium-moderate flame.

Add the remaining ingredients (except parsley).

Heat and stir for 8-10 minutes until softened, without browning.

Add parsley-mix well.

Arrange onto a serving platter.

Serve warm, with crostini to the side.


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