Zucchini,Eggplant, and Green Beans with tomatoes (What's Cooking USA)

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  • 4 large tomatoes stem end remove
  • 1 large zucchini sliced
  • 1 medium onion cut in half and sliced
  • 1 medium japanese eggplant sliced
  • 4 clove(s) garlic peeled sliced thin
  • 1 handful young green beans cut into 2" lenghts
  • Fresh oregano leaves and flowers*
  • fresh thyme sprigs
  • pinch(s) saffron
  • several shakes of Zatar**
  • Extra-virgin olive oil
  • Coarse salt and freshly ground pepper to taste


  1. * Fresh oregano is preferred for this recipe, and if you have it in your garden, be sure to use the flowers.

  2. ** Zatar is a popular spice/herb blend of the Middle East and is used in many Turkish dishes. Crushed sumac is mixed with thyme leaves, salt, and sesame seed creating a flavorful tabletop condiment.

  3. If you have an instant hot water tap at your sink, fill a four cup measuring cup with the hot water and add tomatoes. If not, boil water and pour over tomatoes. Let sit a few minutes until you can easily peel skins. Cut into quarters and set aside.

  4. To a large saute' pan, add olive oil onion, saute' over medium-high heat until onions begin to soften. Add zucchini, eggplant, garlic and green beans, and saute'. Add salt at this time as it helps to release juices from the vegetables.

  5. Note: If the vegetables seem dry, add a little chicken broth, Place lid askew on pan and let the mixture cook until softened.

  6. Add the peeled tomatoes, oregano, thyme, saffron, and Zatar; Toss well, replace lid, and turn heat to low and finish cooking. Taste for seasoning and correct to your taste. If desired, drizzle a little more olive oil over vegetables before serving.
August 2013

This recipe is a personal recipe added by blackkittymagic and has not been tested or endorsed by MyRecipes.

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