Peel eggplant and cut into 1/2 inch slices. Salt, stack the slices, cover with a plate and place a heavy weight on top. This will press excess moisture out of the eggplant.
Put olive oil in large, deep skillet and saute onions and garlic until onions turn golden. Add the olives, green peppers, zucchini and tomatoes to the skillet. Add drained eggplant and sprinkle the mixture with a small amount of olive oil.
Add oregano and simmer, covered, over very low heat about 45 minutes. Preheat oven to 350 degrees F. Uncover skillet and place in oven for an additional 15 minutes to reduce the amount of liquid. Before serving, salt and pepper to taste. Garnish with grated Parmesan cheese.
Source: This recipe is from an old church cookbook.
By Keeper from NC
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Thanks for all the feedback and thumbs up.
Barb, finding a recipe, going out to your garden, and picking what you need! Wow, am I envious...
I'm so grateful when anyone brings me fresh fruits or veggies. I always make something for them in return.
Always remember to "Pay It Forward" : ) Keeper
Mmmm! I happen to have eggplants and squash in my garden yet! This sounds just perfect, so delicious and healthy, and the colors must be just beautiful! You get another thumbs up, Sandie!
Hmmm. It's been a while since we had eggplant, so this great-sounding recipe provides the perfect excuse for putting together a casserole which contains this delicious vegetable.
Thank you Keeper. Thumbs up from me too.
Another great recipe, I have been given most of these veggies from my uncle so would make a great meal. Thanx
Hmm... this sounds interesting. I've never tried eggplant. I think it's time I broadened my horizons, don't you?
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