Date: Fri, 29 Aug 1997 08:27:28 -0700
From: "Ellen M. Sentovich" (ellens@Cadence.COM)
I was embarrassed to post the recipe because it's not really a recipe. I'm
too lazy to cook. :-)
I wash and cube a couple of eggplants, put them in a casserole dish, cover,
then put it in the oven at 375-400F. Wash red peppers, yellow peppers,
green peppers, and cut them into squares. Add them to the eggplant after
about 10 minutes. Wash some button mushrooms and a couple of zucchini.
Slice the zucchini and add it about 10 minutes
later. Let it cook about another 20 minutes (I'm always imprecise and it is
always delicious). Add 1/3 to 1/2 a packet of taco or fajita seasoning
mix (I don't do this for myself, only for guests -- I find the veggies alone
are plenty flavorful). Add the mushrooms.
The whole thing (from start to finish) can be cooked anywhere from 45 minutes
to 1 hours 45 minutes. Longer cooking means softer veggies, obviously,
which can be great in a burrito buffet (that's my favorite meal to make
for my friends).
So, I serve this as a side dish or as a burrito filler. I'm always
disappointed there isn't more left over. When I make it only for myself,
I make as much as possible and save the rest in the fridge. It seems to
last a long time.
The veggies do cook down a lot, so fill the casserole with eggplant/peppers,
and you'll still have room for zucc&mush at the end. Cherry tomatoes are
also good at the end.