Brought to you by: Sam, Julian Middle School - Melanie Frigo's recipe

Conversion Table U.S. to Metric and Metric to U.S.


  • Olive oil
  • 1 Eggplant
  • 1 Can of tomatoes paste
  • 2 Zucchini
  • 2 Peppers (red or green)
  • 2 Onions
  • 5 Tomatoes
  • * Olives
  • * Romano cheese
  • * indicates that ingredient is optional


Peel, chop, and slice eggplant.
Put in bowl and microwave eggplant for 15 minutes (while microwaving eggplant) chop garlic and onions.
Saute onions and garlic in olive oil together.
Put tomato paste in with onions and garlic.
Add 1 can of water to tomato paste, let simmer while preparing.
Add chopped tomatoes to tomato paste (stir and simmer).
Slice Zucchini and peppers.
Saute peppers (set aside) saute zucchini (set aside), both in olive oil but separately.
Check eggplant , if undercooked add up to 10 minutes.
Combine all ingredients.
Finished product, add cheese or olives if desired.