Eggplant-zucchini appetizer from The Fannie Farmer Cookbook: The All-American Cookbook Classic 100th Anniversary (page 51) by Marion Cunningham

  • scallions
  • green peppers
  • Show all ingredients...
  • Serves : 10 cups

  • EYB Comments

    May either be cooked on the stove in a saucepan for 1 hour or placed in a baking dish and baked at 300 degrees for 2 hours.

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Notes about this recipe

  • Eat Your Books

    May either be cooked on the stove in a saucepan for 1 hour or placed in a baking dish and baked at 300 degrees for 2 hours.

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