Ugandan Vegetable Casserole

Name: Ugandan Vegetable Casserole
Ingredients: 2 tablespoons vegetable oil; 1 small onion, sliced and separated into rings; 1 medium eggplant, unpeeled, cut into bite-sized pieces; 1 small sweet red pepper, cored and thinly sliced; 1 -2 garlic clove, peeled and crushed; 1 lb fresh spinach, cleaned and chopped or (10 ounce) package frozen chopped spinach, thawed; 1 small zucchini, peeled and sliced; 2 medium tomatoes, cut in wedges; 1/2 teaspoon salt; 1/4 teaspoon black pepper

10 ingredients

4 steps

Ingredients

2 tablespoons vegetable oil
1 small onion, sliced and separated into rings
1 medium eggplant, unpeeled, cut into bite-sized pieces
1 small sweet red pepper, cored and thinly sliced
1 -2 garlic clove, peeled and crushed
1 lb fresh spinach, cleaned and chopped or (10 ounce) package frozen chopped spinach, thawed
1 small zucchini, peeled and sliced
2 medium tomatoes, cut in wedges
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

1

In a large frying pan, heat oil over medium-high heat for 4 to 5 minutes.
2

Add onions to pan and stir-fry for 2 to 3 minutes. Continue to add vegetables to pan in order listed, stir-frying each 2 to 3 minutes before adding the next.
3

Stir in salt and black pepper. Cover pan, reduce heat to low, and simmer 10 to 15 minutes or until vegetables are tender.
4

Serve immediately.