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Source: Farberware Cookbooks

Goes great as a side with a meat dish!
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Serves: 6 to 8
Prep Time: 5 minutes
Cook Time: 30 minutes
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3 tablespoons Crisco® Vegetable Oil
1 1/2 cups onion, chopped
1 clove garlic, minced
1 pound eggplant, peeled and cut into 2-inch strips
4 tomatoes, coarsely chopped
2 green peppers, cut into 2-inch strips
1/2 pound zucchini, cut into 1-inch strips
1 teaspoon basil
1 teaspoon thyme
1 teaspoon salt
Dash pepper

In Farberware® Electric skillet, heat oil with heat control set at 300°F. Sauté onion and garlic until tender but not brown, about 3 minutes. Add remaining ingredients. Bring to a boil. Cover and turn heat control down until light goes out (simmer point). Simmer approximately 25 to 30 minutes or until vegetables are tender but not overcooked.

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