Posts Tagged "eggplant"

Warm Roasted Eggplant, Pepper and Tomato Salad

Posted in Recipes

2 smallish eggplants                               4 sweet red or green peppers 4 ripe tomatoes                                            salt and pepper 1/3 cup olive oil                                            1 to2 tablespoons red wine vinegar Wash and dry the eggplants. Peel them and cut into ¼ thick slices and place them in a bowl. Sprinkle a tablespoon or more salt on the eggplant slices and cover the slices with cold water. Let them stand for about 30 minutes. Drain the...

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Thick Eggplant, Onion Soup with Orzo

Posted in Recipes

2 tablespoons butter or oil 2 large onions, thinly sliced (about 1 ½ cups) 1 eggplant, peeled and chopped (about 4 cups) 1 small summer squash, thinly sliced 5 cups vegetable or chicken stock 1/3 cup tomato paste                                     ¼ cup dry red wine 1 garlic clove, minced                                               ½ teaspoon sugar ¼ teaspoon salt                                                      ¼ teaspoon black pepper 1 ½ cups orzo or...

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Summer Vegetable Casserole with Eggs

Posted in Recipes

2 lbs. tomatoes                                                        1 teaspoons olive oil 1 tablespoon minced garlic                                     2 cups chopped onions 1 ½ lbs of diced zucchini/squash                                1 ½ lbs of peeled, diced eggplant Salt and pepper to taste                                        8 eggs 1 cup grated Parmesan cheese In a large pan over medium-high heat the oil and sauté the onions...

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Tomato Puree and/or Eggplant Salad

Posted in Recipes

Tomato Puree or Sauce 6 tomatoes Place the tomatoes in a large pan over medium heat with 2 tablespoons of water.  Cover and cook the tomatoes, stirring occasionally, for 10 minutes. Set a food mill over a bowl. Pour the tomatoes and their juices into the food mill. Run the tomatoes through the mill. If you do not have a food mill, drain the tomatoes in a colander over a bowl to save the juices. Once the tomatoes are cool enough to handle, peel and finely chop them into the reserved juice. Use as in the recipe below or refrigerate to use within a week or pour into freezer containers and...

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Baked Eggplant with Tomato Sauce

Posted in Recipes

Eggplant, peeled and sliced into ½ inch thick slices ¼ cup plus 3 tablespoons olive oil 1 cup pepper, diced 3 cups tomatoes, diced 2 cups onions, chopped 1 pound fresh mozzarella, sliced ½ cup of basil, chopped Salt and pepper to taste Preheat the oven to 350 degrees. Brush olive oil on both sides of the eggplant slices and place on a greased or parchment lined baking sheet. Bake until the eggplant is easily pierced with a fork. Check after 15 minutes and then check every few minutes until they are softened. Remove from the oven but leave the eggplant on the pan. Sauté the peppers until...

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