summery - sauteed mixed vegs

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Sauteed Mixed Vegetables or Gurguglione from Livorno

 

Recipe By :Lorenza de' Medicici

Serving Size : 6 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons extra virgin olive oil

3 garlic cloves -- chopped

1 small yellow onion -- chopped

2 6-ounce slender eggplant -- trimmed, 3/4-in cubes

3 zucchini -- trimmed, 1/4-in slices

3 yellow bell pepper -- cored, cut into long narrow strips

10 ounces ripe plum tomatoes -- peeled and chopped

salt and black pepper -- freshly ground

 

1. In a heavy pot over low heat, warm the olive oil. Add the garlic and onion

and fry gently until translucent, about 5 minutes.

 

2. Add the eggplant, zucchini and peppers and cook, stirring frequently, for 3

minutes.

 

3. Add the tomatoes and season to taste with salt and pepper. Cover and cook

over gently heat until the flavors are well blended, about 40 minutes. If

necessary, add a little water to keep the vegetables moist.

 

4. Spoon into a serving dish and serve hot.

 

Description:

" Vegetables p192: strips and slices of bell peppers, zucchini and slender

eggplant - no herbs. "

Source:

" Tuscany: The Beautiful Cookbook: Authentic Recipes from the Provinces of

Tuscany "

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Per Serving (excluding unknown items): 120 Calories; 7g Fat (50.0% calories from

fat); 3g Protein; 13g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 10mg

Sodium. Exchanges: 2 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : This savory vegetable medley resembles certain southern European dishes,

probably due to Livorno's sea trade with the Middle East and with Spain.

 

Nutr. Assoc. : 0 0 0 3234 0 0 0 0

 

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