Stir-Fried Vegetables with Mozzarella
 
3   portions
1 tsp  olive oil
1/2   onion
1   middlesized zucchini
1/2   middlesized eggplant
1/4   of a big yellow pepper
90 of mushrooms (canned, but fresh would be even better!)
2 clove  of garlic
3   green olives
50 of tomato sauce
1/2 Tbsp  of cooking cream
pinch  of curry
  a few drops of Tabasco
1/2 Tbsp  of Tamari soy sauce
188 of mozzarella (that's 1+1/2 packages; the package we get here
  has 250 grams)
pinch  of oregano
 
Heat the olive oil in the wok and preheat the oven at 250 C. 
Cut onions, zucchini, eggplant, yellow pepper and garlic into small pieces. 
Put the onions in the wok and stir until they change colour. Then add the 
zucchini, eggplant, yellow pepper, mushrooms, garlic and olives, and 
stir-fry until the veggies let the juices out. Add tomato sauce and cooking 
cream, stir and leave for a couple of minutes. Season it with curry, 
Tabasco and Tamari soy sauce, stir and pour the veggies into the casserole. 
Slice the mozzarella, cover the surface with the slices, and add oregano. 
Bake it in the oven (turn down the temperature at 150 C) for about 10 
minutes, until the mozzarella slices turn slightly red. Leave it for a 
couple of minutes to cool off - it actually tastes better 30 minutes after 
you've taken it from the oven. 
 
 
 
 
(ID: 79777) Mirror: rec.food.recipes: Thu, Jan 2, 2003


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