Source: The Working Family's Cookbook

Stewed Eggplant and Zucchini
This melange of summer vegetables can be "stewed" in the microwave oven in less than half an hour.
Serves: 8
Prep Time: 15 minutes
Cook Time: 20 to 25 minutes


1 onion, thinly sliced
1 green pepper, thinly sliced
2 cloves garlic, finely chopped
3 tablespoons Crisco® Vegetable Oil
1 pound eggplant, cut into 1-inch pieces
2 medium-size zucchini, sliced
1/4 pound mushrooms, sliced
3/4 cup tomatoes, chopped
1 teaspoon dried basil
1 teaspoon sugar
1/4 teaspoon freshly ground pepper

Combine the onion, green pepper, garlic and oil in a large microwave-safe casserole dish. Cover and microwave on High (100 percent) for 4 to 5 minutes, until the onion is soft.

Stir in the remaining ingredients. Cover and microwave on High (100 percent) for 15 to 17 minutes, until the vegetables are just tender. Let stand, covered, for 5 minutes before serving or let cool and serve at room temperature.