1 Med. eggplant (about 1 lb)

4 tb Butter or olive oil

2 Onions; sliced

2 Green peppers *

2 Zucchini; sliced 1/4" thick

1 c String beans; in 1 1/2" pcs

2 Garlic cloves; crushed

2 tb Chopped parsley

1/2 ts Sugar

Salt Freshly ground pepper 1 c Beef broth

2 tb Chopped parsley for garnish

*Note: Green peppers should be seeded and cut into strips. Cut eggplant into 1/4" slices, sprinkle with salt and set aside for 30 min. Wash off salt, drain and pat dry with paper towels. Heat 2 T. 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 min. 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. FROM: DEBORAH AKYUREK (DNJS60B)