1 (15 ounce) can diced green chile peppers, drained
1/2 cup sliced onions
1 small yellow onion, sliced into rounds
1 medium zucchini, sliced into 1/2 inch pieces
1 medium green bell pepper, sliced into rings
6 eggs
1/2 cup cornstarch
1/2 cup vegetable oil
1/2 cup brown sugar
1/2 cup parsley
1 1/2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon dried marjoram
Place the chiles, onions and yellow onion in a medium saucepan. Cook over medium heat until heated through. Stirring constantly, cook 25 minutes, stirring occasionally. Add the zucchini, bell pepper, eggs and cornstarch. Bring to a boil, then reduce heat to low and simmer 15 minutes.
Add the olive oil, brown sugar, parsley, basil and salt. Reduce the heat to low and simmer 6 minutes, stirring occasionally. Remove from heat and stir in marjoram. Serve hot or cold.
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