Recipe Eggplant Zucchini Capsicum
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Heat olive oil in a large pot.
Recipe eggplant zucchini capsicum. Rinse eggplant and pat dry. Stir in garlic and saute for 2 to 3 minutes. Heat the oil in a large skillet.
Add the onion with a sprinkle of salt and cook for 3 to 5 minutes stirring frequently until translucent. Cut off the ends of the eggplant and zucchini. Stir in eggplant and zucchini.
In a skillet or saucepan warm the olive oil over medium heat. Grease a large baking sheet. Drizzle olive oil over the mixture and toss to coat.
Add the garlic and cook for 30 to 60 seconds more until fragrant. Add 3 4 cup water. Spray with oil and roast for 30 40 minutes or until golden shaking the pan once or twice.
To round out the meal serve with pasta or cornbread. Brush both sides of the eggplant zucchini and red pepper slices with olive oil and place in a single layer on the prepared baking sheet. Mix in the chickpeas or beans dates mint coriander and garlic.
Allow the veggies to cool slightly. Drizzle the vegetables with chili oil and the lemon juice. Cut the green pepper into small squares.
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