Tasty Tuesday, November 3
It’s been a while, I’ve gotten out of the habit of doing these, I’ve been distracted by other things.
I was looking for something to cook for my Friday night art group, and we have vegetarians in the group, so I got out a cookbook to look for something new and different. There’s two recipes in the book I have cooked and enjoyed, both using eggplant, and that turns out to be all I need from this book. So, I will share them with you and save them that way and take the book to Half Price Books and recycle it for someone else to use. They’ll know by the stain on that one page that that recipe was cooked a few times. Maybe they’ll be encouraged to try it.
1 cup chopped onion
1 clove garlic, minced
2 small or one large eggplant (about 2 pounds) peeled, cut into 3/4 inch cubes
2 small bell peppers, cut into 1/4 inch strips
2 cups chopped tomatoes or 1 can petite diced tomatoes
1/4 cup chopped parsley
1/4 cup sliced olives
1 Tblsp drained capers
3/4 tsp dried basil
3/4 tsp dried oregano
Salt and pepper to taste
1\2 cup dry breadcrumbs
2 Tblsp grated Parmesan
1 Tblsp butter melted.
Use enough olive oil in a large skillet to sauté onion and garlic 3-4 minutes; add eggplant, bell peppers and tomatoes. Cook, covered over medium heat until vegetables are tender, 8 to 10 minutes, stirring occasionally.
Stir parsley, olives, capers and herbs into mixture, season to taste with salt and pepper. Spoon mixture into 11×7 inch baking dish. Combine breadcrumbs, Parmesan and butter, sprinkle over the top. Bake at 350 degrees uncovered until mixture is bubble and top browned, about 30 minutes.
Yield: 4 servings, 1 1/2 cups each.