Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 small or medium eggplant, peeled, diced into 1" cubes
1-2 zucchini, diced
3/4 teaspoon mint
3/4 teaspoon dill weed
1 tablespoon parsley flakes
juice of one lemon
1 cup diced, canned tomatoes
1 (8-ounce) can tomato sauce
brown rice
plain yogurt
Preparation
Saute the onion and garlic in olive oil until golden. Add eggplant and zucchini, and saute five minutes more. Add mint, dill, and parsley; saute another minute. Add lemon, tomatoes, and tomato sauce, cover, and cook for fifteen minutes.
Serve over brown rice with plain yogurt.
