Eggplant Etouffee

• 3 tablespoons butter
• 1 medium red onion, chopped (1 1/2 cups)
• 1 cup celery, chopped
• 1 cup chopped green pepper
• 1 cup chopped red pepper
• 1 (8 ounce) package mushrooms, quartered
• 3 medium tomatoes, chopped
• 1 large eggplant, sliced 1/2 inch thick, cubed
• 2 medium zucchini, cut in half, sliced 1/4 inch thick
• 1 tablespoon minced garlic
• 1 tablespoon salt
• 1/4 - 1/2 teaspoon cayenne pepper
• 1/4 cup basil, chiffonade

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.

butter, red onion, celery, green pepper, red pepper, mushrooms, tomatoes, eggplant, zucchini, garlic, salt, cayenne pepper, basil

Taken from www.food.com/recipe/eggplant-etouffee-361378 (may not work)