|Category:||Vegetarian Main Dish|
3 to 4 green peppers
|Preparation - Directions:||
Remove center and seeds from peppers. Cut into broad slices. Cut eggplant into slices 3/8 inch thick and 3 inches long. Heat oil in skillet. Add vegetables and onions. Season with salt and pepper. Cook very slowly until vegetables are soft. Stir often. May be made in advance and reheated. Serves 8.