Viewing post #1219990 by vic
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Here's a delicious recipe for using up the eggplant harvest. It's a meatless casserole, but you'll never
miss the meat. Add a salad and some garlic bread and dinner is served. This freezes beautifully. If I have
already posted this, please forgive.
2 tablespoons extra-virgin olive oil
1 medium eggplant in 1 inch cubes
1 medium yellow onion, sliced
1 medium green pepper, chopped
1 cup white mushrooms, sliced
3 cloves garlic, crushed or minced
1 14.5 oz. can diced tomatoes
1 8 oz. can tomato sauce
½ cup capers
1 cup chopped Italian parsley
1 teaspoon each: dry oregano and thyme
salt and pepper to taste
1 cup shredded Parmesan cheese
Preheat oven to 375*
In large saucepan on medium heat, heat oil and add eggplant. Cook until softened, 10-12 minutes. Stir to prevent sticking
Remove from heat. Add all ingredients except cheese. Transfer mixture to shallow casserole dish and sprinkle cheese over top. Bake uncovered for 45 mins. until bubbly and brown.