1 med. egg plant (about 1 #), cut into 1/4" slices
1 tbsp. butter or olive oil
1 onions--sliced
2 green peppers
1 zucchini--sliced 1/4 " thick
1 c. string beans--in 1-1/2" pieces
1 garlic cloves--crushed
2 tbsp. chopped parsley
1/2 tbsp. sugar
salt & freshly ground pepper to taste
1 c. beef broth
2 tbsp. chopped parsley for garnish
~Sprinkle eggplant slices with salt, set aside for 30 mins.
~Wash off salt, drain and pat dry.
~Heat butter in skillet.
~Add the eggplant slices, fry until brown on both sides.
~Transfer to baking dish.
~Fry onions & peppers for 3 mins.
~Add zucchini & beans, stirfry for 2 mins
~Place veggies on top of eggplant.
~Add garlic, seasonings & beef broth.
~Cover.
~Bake for 1 hr. in 350 oven.
~Garnish with parsley.
~Serve hot.