Eggplant Etouffee

Name: Eggplant Etouffee
Ingredients: 3 tablespoons butter; 1 medium red onion, chopped (1 1/2 cups); 1 cup celery, chopped; 1 cup chopped green pepper; 1 cup chopped red pepper; 1 (8 ounce) package mushrooms, quartered; 3 medium tomatoes, chopped; 1 large eggplant, sliced 1/2 inch thick, cubed; 2 medium zucchini, cut in half, sliced 1/4 inch thick; 1 tablespoon minced garlic; 1 tablespoon salt; 1/4 - 1/2 teaspoon cayenne pepper; 1/4 cup basil, chiffonade

13 ingredients

1 steps

Ingredients

3 tablespoons butter
1 medium red onion, chopped (1 1/2 cups)
1 cup celery, chopped
1 cup chopped green pepper
1 cup chopped red pepper
1 (8 ounce) package mushrooms, quartered
3 medium tomatoes, chopped
1 large eggplant, sliced 1/2 inch thick, cubed
2 medium zucchini, cut in half, sliced 1/4 inch thick
1 tablespoon minced garlic
1 tablespoon salt
1/4 - 1/2 teaspoon cayenne pepper
1/4 cup basil, chiffonade

Directions

1

In large saute pan over medium-high heat, melt butter. Stir in onion, celery and bell peppers. Saute vegetables until onions are translucent (about 5 minutes). Reduce heat to medium. Stir in mushrooms and tomatoes; cook, covered, for 15 minutes. Stir in eggplant, zucchini, garlic, salt and cayenne pepper. Simmer, covered, 20 minutes, stirring occasionally. Remove from heat; stir in basil.