Friday, September 24, 2010
(**last time we tried it with nutritional yeast & it was pretty fantastic).
From my kitchen to yours <3
1 large eggplant, sliced
1 large yellow zucchini, sliced
1 large green zucchini, sliced
6 medium tomatoes, sliced
1 tbs coconut oil, for frying
4-6 cloves garlic, minced
1/4 cup water
basil & oregano, fresh or dried, to taste
sea salt & pepper, to taste
1) In a large wok over medium heat, fry the garlic in coconut oil until golden brown. Add the eggplant & cook until lightly browned. Flip over & allow to lightly brown on the other side.
2) Add sliced zucchini on top of eggplant & then top with tomatoes. Pour water over top, & place cover over wok.
3) Allow to cook for 15-20 minutes, until veggies are soft.
4) When serving, top with basil, oregano, sea salt & pepper.
5) Get your happy on :)
peace, love, food <3