Ingredients

1 medium eggplant (about 1 lb)
4 Tbsp. butter or olive oil
2 onions; sliced
2 green peppers *
2 zucchini; sliced 1/4 thick
1 C. string beans
2 garlic cloves; crushed
2 Tbsp. chopped parsley
1/2 tsp. sugar
salt
freshly ground pepper
1 C. beef broth
2 Tbsp. chopped parsley for garnish

Cooking Instructions

*Note: green peppers should be seeded and cut into strips. Cut eggplant into 1/4 slices, sprinkle with salt and set aside for 30 minutes. Wash off salt, drain and pat dry with paper towels. Heat 2 Tbls.. Butter in a skillet. Add the eggplant slices and fry until browned on both sides. Transfer to a baking dish. Fry the onions and peppers in the remaining butter for 3 minutes. Add the zucchini and beans and fry for 2 more min, stirring frequently. Place the veggies on top of the eggplant. Add garlic, parsley, sugar, pepper salt, and beef broth. Cover and place in a 350 oven for 1 hour. Garnish with parsley and serve hot.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)