
Along with all the tomatoes coming in right now in the garden, I have eggplant that's ready to be picked and eaten. This recipe brings both these vegetables together for a wonderful Mediterranean-inspired dish.
Ingredients
2 tbls. Extra Virgin Olive Oil
2 cups Eggplant, cut in 1" cubes
1 med. onion, diced
1 green pepper, diced
1 cup fresh mushrooms, sliced
2-3 med. garlic cloves, crushed or minced
14.5 oz. canned diced tomatoes, or use your own diced tomatoes
8 oz. tomato sauce; again feel free to use your own tomatoes - just puree them
1/2 cup capers
1 tbl. each of fresh oregano and thyme (or 1tsp. each of dried)
1/2 cup chopped fresh basil
Pinch of salt and pepper
4 oz. Parmesan cheese, grated
Directions
Preheat oven to 375 degrees.
Heat oil in a large saucepan on medium heat.
Add eggplant.
Cook until softened, 10-12 mins, stirring constantly to prevent sticking.
Remove from heat.
Add remaining ingredients except for the cheese.
Transfer mixture to a shallow casserole dish.
Sprinkle cheese over top.
Bake for 45 mins, uncovered, until bubbly and brown.
Serve with some bread dipped in olive oil, or as a side-dish. It's also wonderful over pasta.
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