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broth has thickened slightly.
Stuffed Peppers
4 T vegetable oil 1C eggplant, chopped 1C tomato, seeded and chopped Vi C red pepper, chopped Vi C zucchini, chopped Vi C onion, chopped 2 cloves garlic, minced 11 basil Vi t oregano 1/81 salt, pepper 4 medium green peppers Parmesan cheese, grated
Heat oil in saucepan. Add all the chopped vegetables at once and cook, uncovered, for 15 minutes, stirring frequently.
Meanwhile, remove top of peppers, core and remove seeds. Put in a large pot of boiling water and cook until crisp, about 5 minutes. Drain.
Spoon vegetable mixture into pepper shells, dividing equally. Sprinkle with cheese. Put under hot broiler until cheese is bubbly, about 2 minutes.
See RECIPES, page 6
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