| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Esslöffel | Olive oil or vegetable oil |
| 1 klein | Onion; Chopped, About 1/4 Cup |
| 1 gross | cloves garlic crushed |
| 1 klein | Eggplant; About 1 Pound, Cut Into 1/2-Inch Cubes |
| 3 mittel | Tomatoes; Coarsely Chopped About 2 1/4 Cups |
| 1 mittel | Zucchini; Cut Into 1/2-Inch Slices, About 2 Cups |
| 1 klein | Green Bell Pepper; Chopped About 1/2 Cup |
| 1/4 Teelöffel | salt |
| 10 1/2 x ca. 30 g | Condensed Vegetable Or Chicken Broth |
| 10 1/2 x ca. 30 g | water |
|
Heat the oil in a Dutch oven, over medium high heat, and cook the onion and garlic for about 3 minutes, stirring occasionally, until the onion is crisp tender. Stir in the remaining ingredients and heat to boiling. Reduce the heat, cover, and simmer about 10 minutes or until the vegetables are crisp tender.
Nutrition Information Per Serving:
Carbohydrates 10 Grams Fat: 3 Grams Cholesterol O Milligrams Sodium 260 Milligrams Potassium 480 Milligrams
|
|
Anmerkungen zum Rezept:
|
