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Cut eggplant and zucchini in half lengthways. Sprinkle with coarse salt to draw out excess moisture, let stand 15 minutes and pat dry. Dice disgorged eggplant and zucchini.
In a large pot, heat a little olive oil and sauté eggplant and zucchini over medium heat.
Add remaining ingredients. Cover and cook 20 minutes.
Serve over rice, pasta or couscous.
Garnish with parsley.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.