Pistou (Vegetables With Basil)

Course : Vegetables
Serves: 3
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Ingredients:

6 cups eggplant cubed
1/2 cup diced green pepper
1/2 cup sliced onion
1 clove garlic
1 tablespoon chopped parsley
1 teaspoon basil leaves -- crushed
1/4 cup salad oil
10 3/4 ounces condensed tomato bisque soup
1 teaspoon vinegar
 

Preparation / Directions:

1. Brown eggplant in a skillet; cook green pepper and onion with garlic, parsley and basil in oil until tender. 2. Add remaining ingredients; cover and cook over low heat 10 minutes, or until done, stirring occasionally. NOTE: An elegant side dish of eggplant; peppers and tomatoes that has its origins in the Provence area of southern France. The touch of vinegar adds a piquant taste.

 

Nutritional Information:

170 Calories (kcal); 18g Total Fat; (94% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium


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