1. Saute' Onions, Peppers, And Garlic In Salad Oil Or Shortening 10 Minutes Or Until Tender.

2. Combine Eggplant, Zucchini Squash, And Onion Mixture. Add Water; Stir. Cover; Simmer 30 Minutes Until Eggplant Is Tender. Stir Occasionally.

3. Add Tomatoes, Bay Leaves, Thyme, Basil, Sugar, And Salt. Simmer 15 Minutes.

4. Combine Flour And Water. Mix Unti Smooth. Pour Into Tomato And Vegetable Mixture While Stirring. Continue To Cook Until Thickened.

Stir Frequently.

Chopped

Onions. 3 Lb 1 Oz Fresh Sweet Peppers Will Yield 2 Lb 8 Oz Chopped Peppers.

Qt)

Dehydrated Green Peppers (See Recipe Card A01100) Or 6 1/2 Of Frozen, Diced,

Green Peppers May Be Used.

Card

A01700.

Unpeeled

Eggplant. 8 Lb 7 Oz Fresh Zucchini Squash Will Yield 8 Lb Zucchini Squash Cut

In 2 1/2-Inch Pieces.