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Stir-Fried Veggies With Mozzarella
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- #1303
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 teaspoon olive oil
1/2 onion
1 middle zucchini
1/2 middle eggplant
1/4 big yellow bell pepper
4 ounces mushrooms (canned, but fresh would be even better!)
2 cloves garlic
3 green olives
1/4 cup tomato sauce
1/2 tablespoon cooking cream
1 pinch curry
several drops Tabasco Sauce
1/2 tablespoon soy sauce
8 ounces Mozzarella cheese
1 pinch oregano
directions
Heat the olive oil in the wok and preheat the oven to 450 degrees F.
Cut onions, zucchini, eggplant, yellow pepper and garlic into small pieces. Put the onions in the wok and stir until they change color. 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 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 to 325 degrees F) 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.
added by
rltomic
nutrition data
Nutritional data has not been calculated yet.
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