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 Title: The Garden
 Categories: Italian
      Yield: 6 servings
 
      2 lb Medium zucchini, trimmed
      1    Green bell pepper, stemmed,
           -seeded
      1    Or 2 red bell peppers,
           -stemmed, seeded
      1    Eggplant (1 pound) unpeeled
      3    To 4 tablespoons olive oil
      1    Red onion, 1/2 pound,
           -coarsely chopped
      2 lg Garlic cloves, chopped
           Salt and pepper to taste
      2 lb Very ripe tomatoes *
      1 c  Hot water
      1 tb Chopped fresh oregano
     12 lg Basil leaves
    1/4 c  Coarsely chopped Italian
           -parsley
      4 lg Eggs, lightly beaten with a
           -fork
 
  * peeled, seeded, coarsely chopped (or two 14-ounce cans Italian
  peeled tomatoes, drained and chopped
  
  Preheat oven to 350 degrees F. Cut zucchini into 1-inch rounds. Cut
  peppers into 1-inch squares. Cut 1/2 inch from stem and bottom end of
  eggplant, then cut eggplant into 1 1/2-inch pieces.
  
  In a large flameproof casserole, heat 2 tablespoons olive oil over
  medium heat. Add onion and garlic and cook, stirring 3 to 4 minutes
  until soft but now brown. Add zucchini and peppers and stir, cooking
  for 2 minutes. Remove vegetables from pan, reserving any oil. Add
  remaining olive oil to pan, add eggplant, stir and cook for 2 to 3
  minutes. Return vegetables and any juices to pan. Season with salt
  and pepper and stir to combine all ingredients. Add tomatoes and
  water, turn heat to high and bring to a simmer. Stir in oregano,
  basil and parsley. Cook over high heat for 5 minutes. Partially
  cover, place in oven, and bake for 25 minutes.
  
  Remove from oven and lightly stir in eggs. Return to oven and bake
  (uncovered) until eggs are set. There should be liquid around the
  eggs: this should not bake solid.
  
  PER SERVING: 135 calories, 6 g protein, 13 g carbohydrate, 8 g fat (2
  g saturated), 105 mg cholesterol, 47 mg sodium, 4 g fiber.
  
  Marion Cunningham writing in the San Francisco Chronicle, 10/2/91.







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