ENGREDIENTS:
2 tbs.olive oil or veg.oil
2 gloves of garlic,chopped
1 med.size onion,chopped
1 med.size eggplant cut them in ruonds
1 small succhini cut them in ruonds
1/2 green Pepper Cut in cube
1/2 red pepper cut in cube
4 large diced tomatoes
1 tsp. mixed herbs
1/2 cup Fresh Basil leaves
1 cup of chicken stock or just plain water
pinch of salt and pepper
PROCEDURE:
heat the oil in saucepan,add the garlicand onion until translucent,
add the tomatoes,cook for about 5-7 minutes until soften, then
add some water,stir,cover,cookfor about 5 min. or until the vegetables
are nicely cook but not very soft.Seasoned with salt and pepper,add
the fresh Basil Leaves just before serving.
2 tbs.olive oil or veg.oil
2 gloves of garlic,chopped
1 med.size onion,chopped
1 med.size eggplant cut them in ruonds
1 small succhini cut them in ruonds
1/2 green Pepper Cut in cube
1/2 red pepper cut in cube
4 large diced tomatoes
1 tsp. mixed herbs
1/2 cup Fresh Basil leaves
1 cup of chicken stock or just plain water
pinch of salt and pepper
PROCEDURE:
heat the oil in saucepan,add the garlicand onion until translucent,
add the tomatoes,cook for about 5-7 minutes until soften, then
add some water,stir,cover,cookfor about 5 min. or until the vegetables
are nicely cook but not very soft.Seasoned with salt and pepper,add
the fresh Basil Leaves just before serving.
