Combines tomatoes, zucchini, mushrooms with leeks and spinach.
Fat-free vegan recipe. Eggplant, zucchini, and plum tomatoes, seasoned with onion, garlic, red wine, and Italian seasoning.
Fat-free vegan stew uses zucchini, tomatoes, potatoes, green peppers, with herbs, garlic, and onion. Includes nutritional analysis.
Squash, bell peppers, and fresh thyme to the standard base of eggplant, zucchini, and tomatoes.
Adapted from Julia Child's Mastering the Art of French Cooking (Volume 1), Knopf, 1971.
Eggplant, zucchini, and squash soup, made with canned tomato, vegetable, or V-8 juice.
Twenty-minute casserole of eggplant, zucchini, canned tomatoes, and mushrooms, seasoned with thyme, red wine, and garlic. No onions.
Seasoned with garlic and a bay leaf.
Fresh tomatoes, zucchini, eggplant, onion, and green peppers, seasoned with garlic and capers.
Grilled eggplant, mirliton (chayote squash) with onions and red bell peppers. Season with parsley, bay leaves, thyme, and creole seasoning.
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