Garden Skillet Supper

by on April 16, 2013 » Add the first comment.
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Ingredients

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
garlic

Instructions

  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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