Summer Vegetable Medley

 

 

  • 1/2 cup butter
  • 2 cups (about 1/2 lb) sliced zuchinni
  • 1 cup chopped green pepper
  • 1 cup chopped celery
  • 3/4 cup thinly sliced onion
  • 2 cups cubed eggplant
  • 1/2 tsp. salt
  • 1 cup coarse bread crumbs
  • 3 medium tomatoes, sliced.

 

Heat butter in skillet. Add zuchinni, green pepper, celery, and onion; sauté until just tender.

Stir in eggplant and salt; spoon into a buttered 2-quart shallow casserole dish, leaving butter in skillet.

Top vegetables wth tomato slices and buttered crumbs. Bake at 350°F about 30 minutes.

Makes about 8 servings.