Recipe Archives->Vegetarian->Stirfry 13

Mediterranean Stir-fry

3 tablespoons cooking oil
1 large bell pepper, diced
1 cup mushrooms, sliced
1 medium eggplant, peeled, diced
1 clove garlic, minced
1 teaspoon rosemary, crushed
1 teaspoon basil, crushed
1 tsp oregano
salt and pepper to taste

Heat oil in a wok or large frying pan on medium high heat. Add diced
peppers and fry until slightly wilted. Add mushrooms and continue
frying until the mushrooms are softened. Add eggplant and all the
seasoning except the salt. Stir-fry until the eggplants are somewhat
limp. Add salt, lower the heat to simmer and cover.  Let it cook
at low for about 5 minutes. Serve as a pasta topping or on rice in
a vegetarian meal. This preparation can be made ahead and reheated
in the microwave without loss of flavor or texture.

Variations: Add some diced tomatoes at the same time as the salt.

Pine nuts will make a nice addition as a garnish.

Zucchini can substitute for eggplant.

Add chopped green onions with the eggplant.

Printable version: stirfry13.txt.