Eggplant Etouffee

Eggplant Etouffee



Serve over rice, pasta or potatoes for a great meatless meal.


  1. In large saute pan over medium-high heat, melt butter. Stir in onion, celery and bell peppers. Saute vegetables until onions are translucent (about 5 minutes). Reduce heat to medium. Stir in mushrooms and tomatoes; cook, covered, for 15 minutes. Stir in eggplant, zucchini, garlic, salt and cayenne pepper. Simmer, covered, 20 minutes, stirring occasionally. Remove from heat; stir in basil.
  2. Tips: Cooked shrimp or chicken would be wonderful additions to this dish, or use this recipe as an omelet filling.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.