Pistou (Vegetables With Basil)

Course : Vegetables
Serves: 3
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


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

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Vegetables Recipes