2 medium size onions, sliced
2 cloves garlic
1/4 cup olive oil
1 small eggplant, cubed
1 large green pepper, cut in strips
2 zucchini, sliced
3 tomatoes, peeled and chopped
2 tablespoons chopped parsley
2 teaspoons salt
1/2 teaspoon dried basil
1/8 teaspoon pepper
8 Crepes
Preparation Instructions:
In a large skillet, saute onions and garlic cloves in olive oil. Add eggplant, green pepper, zucchini, tomatoes, parsley, salt, dried basil, and pepper. Cover and simmer 10 to 15 minutes. Uncover and simmer for a few more minutes until the sauce thickens. Divide mixture among crepes and old ends under. Place in greased baking dish and broil 5 minutes. Makes enough to fill eight crepes, or four servings.