• 2 zucchini, slivered
  • 1 large red pepper, slivered
  • 4 to 5 cloves garlic
  • 1 medium red onion, slivered
  • 1 medium eggplant, asian variety cut lengthwise to 2" pieces
  • 2 medium vine ripened tomatoes
  • 1Tbsp.olive oil
  • 1Tbsp. fresh basil leaves
  • 1 dry or fresh bay leaf
  • 1 Tbsp. red chillie powder
  • 2 tsp. crushed black pepper
  • Salt to taste


Use a pan or wok^ to cook this recipe. In 1 Tbsp. oil sauté garlic, bay leaf and onions. Add eggplant, let it soften. Transfer to a heavy-bottomed pot. Continue adding all other vegetables including tomatoes. Close lid and cook until vegetables are done but not mushy. Add the chillie powder, fresh basil and salt to taste.

Serve in deep bowls with a side of bread, if desired.

^ Please contact me for any of these ingredients or utensils.

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