1 eggplant 1 onion 2 cloves garlic 4 tomatoes 2 tablespoons of parsley 2 zucchini 1/2 pound of mushrooms 4 tablespoons of olive oil salt and pepper
Slice the eggplant, sprinkle with salt and set aside to sweat. Sauté the sliced onion and chopped garlic in oil until soft. Drain the eggplant, add to the onions and cook for 5 minutes. Add the sliced zucchini and peeled and chopped tomatoes and cook for 5 minutes. Add the sliced mushrooms, oregano, salt and pepper. Transfer to a buttered baking dish, cover and cook in an oven preheated to 350ºF. for 40 minutes. Sprinkle with fresh chopped parsley and serve hot or chilled.
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