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Yield: 18 appetizer servings

6 – 8 side dish servings

3 - 4 main dish servings

 

Note:  This tastes even better if you make it the day before, then gently heat in microwave before serving.

 

1 small onion (1/4 cup), fine chop         

2 cloves garlic, minced                       

2 Tbsp olive oil                                  

6 oz tomato sauce (or stewed tomatoes)

1 cup chopped ham (leave out for vegetarian version)

1/3 to 1/2cup sherry  (Holland House cooking sherry)

2 Tbsp water                                    

1 tsp crushed basil         

1 med zucchini (1 cup), 1” slices

1 med green bell pepper (3/4 cup), 1” squares

1 med red bell pepper (3/4cup), 1” squares

1 small eggplant* (4cup), 1” cubes

          * if skin is thick, peel off every-other strip

1/2 tsp salt

1/4 tsp black pepper

 

1.   In Dutch oven, cook onions, peppers, and garlic in hot oil until tender and onions are brown.

2.   Add tomato sauce, ham, sherry, water, and basil.  Mix thoroughly.  Cook over medium heat until bubbly.

3.   Add eggplant.  Toss to coat.  Cook covered 8 minutes more.

4.   Add zucchini.  Toss to coat.  Cook covered 5 minutes more.

5.   Add salt and pepper (to taste.)  Add a little more water (or sherry) if you this wetter.

6.   Serve in bowls, with garlic bread and salad.

Added by: Leslie Calhoun on 6/17/2010 1:07pm


Featured product(s): Eggplant,
Background ingredients: Garlic, Onions, Tomatoes,