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1/3 cup vegetable oil
8 ounces onion, cut in wedges
1 clove minced garlic
40 ounces eggplant, peeled, 1-inch cubes
2 pounds zucchini
2 pounds fresh green peppers, 1 1/2-inch strips
6 pounds canned tomatoes, diced
2 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1 teaspoon dried basil, crumbled
1 teaspoon dried oregano, crumbled
1 pound monterey jack cheese, shredded
Servings: 50
1. Heat oil in tilting frypan. Add onion and garlic. Cook until tender-crisp.

2. Add eggplant. Sauté 2 minutes.

3. Add squash and peppers. Sauté 5 minutes or until vegetables are still crisp and brightly colored.

4. Add to vegetable mixture. Simmer for 5 minutes. Scale into two 12x10x2-inch pans, 6 lb per pan.

5. Sprinkle 8 oz cheese over each pan. Heat in 350°F oven for 5 minutes to melt the cheese. Do not cover. Serve with a spoon.



Notes: Sliced Japanese eggplant may be substituted for all or part of the cubed eggplant.

Yellow summer squash may be substituted for some or all of the zucchini.
 
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