Eggplant Etouffee

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.