Eggplant Throw-Together

Ingredients

• 2 medium eggplants
• 4 zucchini squash
• 2 medium onions
• 4 fresh tomatoes
• salt and pepper
• sweet basil
• feta cheese, '4 to 2 pound

Method

1. 1

   Cut up eggplant and slice zucchini into big bite-sized pieces.

2. 2

   Slice onions so they fall apart.

3. 3

   Place in pan and bring to a boil, then simmer.

4. 4

   Add salt and pepper to taste and two hearty shakes of basil.

5. 5

   Crumble a little feta cheese into mixture while simmering.

6. 6

   Simmer until done, but still a little firm, about 20 minutes or so.

7. 7

   Add sliced tomatoes toward end of cooking, and crumble remainder of cheese on top.

8. 8

   May be served right out of pan and makes about four servings.

9. 9

   Or, you may want to refrigerate and serve next day, so that seasoning has a chance to soak into vegetables.

10. 10

    Also good cold.

As published

This recipe was extracted from Congressional cook book (1900) by James T. Broyhill, page 2. The excerpt below is the record exactly as published.

Eggplant Throw-Together 2 medium eggplants 4 zucchini squash 2 medium onions 4 fresh tomatoes salt and pepper sweet basil feta cheese, '4 to 2 pound

Cook this with the app: pantry check, scaling, and the assistant.