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)