Garden Skillet Supper

by on April 16, 2013 » Add the first comment.
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½ c butter
1 c onion (thinly sliced)
2 zucchini (1/2” slilces)
1 med eggplant (peeled and cut ½” slices)
½ c flour
2 green pepper (cut in strips)
2 tomatoes (wedges)
1 tsp salt
¼ tsp oregano
1/8 tsp pepper


  1. In covered elect skillet melt butter, sauté onions, garlic until onions tender.
  2. Dip zucchini and eggplant in flour to coat lightly. Add to onions along w/green pepper, cover and simmer 30 min.
  3. Add tomatoes, salt, oregano and pepper.
  4. Cook an additional 15 min.
  5. Serve over rice.

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