2 tablespoons vegetable oil for frying
1 cup chopped onion
1 cup chopped green bell pepper
1/2 cup chopped onion
1 cup crushed tomato
1 2/3 cup milk
2 tomatoes, halved
4 1/2 teaspoons dried thyme
Heat skillet with oil in 1 tablespoon until non-stick. Fry onion slices into 1/2 inch thick slices. Drain onions. Stir in green pepper, tomato, milk and tomatoes if desired. Fry 3 minutes or until vegetables are translucent. Turn and fry 2 minutes or until vegetables are golden brown. Cut veggie pieces into 1/4 inch craters.
Add 1/2 cup crushed tomato paste (or milk if desired) to desired herb. Bring to a boil. Pour into skillet (put in 4 sides of plate). Heat oil over medium-high heat.
Dissolve 2 teaspoons thyme in 1/4 cup chocolate syrup in 1/4 cup hot milk. Mix creamer with remaining 1 teaspoon thyme. Heat until mixture develops a creaminess. Add creamer mixture and thyme mixture in drippings and mix thoroughly. (Tasting is essential; too much oil will dry out the creamer). Pour sauce over vegetables—if desired.
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