Eggplant Etouffee

Submitted by Pinay0618

"Serve over rice, pasta or potatoes for a great meatless meal. From Lunds & Byerly's."

 

• Ready In: 50mins
• Ingredients: 13
• Serves: 6

ingredients

• 3 tablespoons butter
• 1 medium red onion, chopped (1 1/2 cups)
• 1 cup celery, chopped
• 1 cup chopped green pepper
• 1 cup chopped red pepper
• 1 (8 ounce) package mushrooms, quartered
• 3 medium tomatoes, chopped
• 1 large eggplant, sliced 1/2 inch thick, cubed
• 2 medium zucchini, cut in half, sliced 1/4 inch thick
• 1 tablespoon minced garlic
• 1 tablespoon salt
• 1⁄4 - 1⁄2 teaspoon cayenne pepper
• 1⁄4 cup basil, chiffonade

directions

1. In large saute pan over medium-high heat, melt butter. Stir in onion, celery and bell peppers. Saute vegetables until onions are translucent (about 5 minutes). Reduce heat to medium. Stir in mushrooms and tomatoes; cook, covered, for 15 minutes. Stir in eggplant, zucchini, garlic, salt and cayenne pepper. Simmer, covered, 20 minutes, stirring occasionally. Remove from heat; stir in basil.