Name: Eggplant With Zucchini
Prep time: 30 min
Total time: 30 min
Ingredients: 1 no Eggplant (cut in cubes); 1 no Zucchini (sliced); 2 sprigs Parsley (finely chopped, fresh); 250 g Bean mix (canned); Black pepper (As reqd, freshly ground); 1/2 tsp Hot chili powder; 1/4 tsp Cumin seeds (ground, Jeerakam); 1 no Onion (chopped); 1 clove Garlic (crushed); 200 g Tomatoes (canned); 1 no Green pepper (sliced); 2 tbsp Olive oil; Salt (As reqd)

Eggplant With Zucchini

Cooked eggplant mixed with zucchini and other ingredients.

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Prep Time 30

Total Time 30

Cuisine Continental

Servings people

Ingredients

1 no Eggplant cut in cubes
1 no Zucchini sliced
2 sprigs Parsley finely chopped, fresh
250 g Bean mix canned
Black pepper As reqd, freshly ground
1/2 tsp Hot chili powder
1/4 tsp Cumin seeds ground, Jeerakam
1 no Onion chopped
1 clove Garlic crushed
200 g Tomatoes canned
1 no Green pepper sliced
2 tbsp Olive oil
Salt As reqd

Instructions

For preparing yummy eggplant with zucchini dish, first place the cubed eggplant in salt water for 10 minutes. Drain well and keep aside.
Heat 1 tbsp of olive oil in a frying pan and saute eggplant until tender. Keep this aside.
Heat remaining oil in a large casserole dish and add onion, green pepper and garlic. Saute until onion softens.
Stir in zucchini, parsley, bean mix, black pepper, chili powder, cumin seeds, cooked eggplant and tomatoes. Cook in medium heat until heated through and remove from fire.
Bake the eggplant with zucchini combination at 350 degrees F for 1 hour.

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Eggplant With Zucchini