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Eggplant Basquaise
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| 1 | eggplant |
| 2 tsp. | salt |
| 1 large | onion, thinkly sliced and pushed into rings |
| 1 | green pepper, (seeded and sliced thinly) |
| 1 | red pepper, (seeded and sliced thinly) |
| 6 | tomatoes blanched, peeled and chopped or 1 tin of large tomatoes |
| 2 oz. | sliced mushrooms or 1 tin of stems and pieces |
| 2 med | zuchinni |
| 4 oz. | vegtable oil |
| 1 tsp. | dried basil |
| 1 tsp. | black pepper |
| 1 tbsp. | chopped parsley |
Put eggplant in thin slices, sprinkle with salt and set aside for 30 minutes Dr on paper towels. In 1/4 of oil cook 1/2 eggplant 8 minutes, then do other half and zuccini slices. Move to another part and keep warm. Add remaining oil and gry on onions, green and red peppers for 5 minutes. Add tomatoes, mushrooms, basil, and pepper and cook 3 minutes. Carefully stir in eggplant and zuccini slices. Reduce heat to low and simmer 15 minutes. Pour into warmed serving dish and sprinkle with parsley and serve at once.
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