1 cl Garlic; minced
2 md Onions; minced
2 1/2 tb Olive oil
2 Green peppers; sliced
1 sm Eggplant; peeled; diced
2 md Zucchini; sliced
1 c Tomatoes;
- peeled & seeded -OR-
1 c Tomato sauce
Salt & pepper
1 Pie shell; baked
Parmesan cheese
Olive oil
Saute grlic and onion in olive oil. Add next 5 ingredients and simmer
until liquid is almost evaporated and vegetables are tender, about 45
minutes. Spoon into baked pie shell and heat in moderate oven for 10
minutes. Top with cheese and a little olive oil; heat for another 5
minutes.
Recipe by Zucchini Cookbook by Nancy C. Ralston & Marynor Jordan, 1977