INGREDIENTS:
2 medium round eggplant
1/4 chopped Armenian or Italian parsley [Flat leaf variety]
2 red onions sliced in rounds
2 red, green or gold bell pepper sliced in rounds
1 large tomato sliced in rounds
2 cloves garlic [crushed]
1 tablespoon chopped fresh mint leaves
1 teaspoon chopped fresh basil leaves
1 can tomato sauce
1/2 cup extra virgin olive oil
PREPARATION:
Slice the eggplant into 1/2 inch rounds [do not peel]
Salt the eggplant slices and set aside for about 20-30 minutes and let them sweat. Squeeze the rounds
gently to eliminate the brownish liquid, flatten back into shape, and pat dry. Dip rounds quickly into
olive oil to coat letting excess run off. Place on a baking pan and bake in a preheated 450 degree oven
until lightly browned.
In a saute pan, carefully and lightly, saute the onions, peppers and garlic in
olive oil. Add the tomatoes, basil, mint and parsley and saute for a few minutes more.
Place the
browned eggplant in a baking pan and arrange the sauted vegetables on the eggplant rounds and pour
tomato sauce sparingly over the top. Place in a 375 degree oven for and additional 1/2 hour. Remove,
cool to room temperature. Served warm or at room temperature.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
Slice the eggplant into 1/2 inch rounds [do not peel]
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
Armenian Recipes Italian Recipes Asian Recipes Mexican Recipes Greek Recipes Native American Recipes North African Cuisine Soul Food Provencι Jewish Recipes Middle Eastern Recipes Cajun, Creole, & Caribbean Spain & Portugal Artichoke Recipes Aubergine-Eggplant Recipes Secret Recipes Yogurt Recipes Dungeness Crab Recipes Grill & Barbecue Recipes Vicki's Desserts Buzz's Bistro Tapas, Mezza, PuPus Appetizers Soups & Stews Salads Meats Poultry Seafood Beverages & Cocktails Casseroles and Gratins Rice and Grains Pasta Breads Vegetables Sauces & Salsas Condiments Cooking Hygiene Food Humor Home Guestbook E-mail Art Collection |