Eggplant And Tomato Casserole RecipeTagged in Vegetarian
This is a simple but delicious recipe. Cut the skin off theeggplants. Cube them and sprinkle them with salt to 'sweatout' the excess moisture. Let them sweat for 30 minutes,then rinse them in a collander and pat them dry. Put a fewtablespoons of olive oil in a skillet and fry the eggplantuntil well done. Add more oil if needed. Remove from oil anddrain on a paper towel. Chop the hungarian peppers and sautein the remaining oil. Chop the tomatoes and add them to thepeppers. Let them simmer for 5-10 minutes, then add theeggplant. Let simmer 5 minutes more. Take it off the heatand add a few dashes of vinegar. Chill and serve. This dishmay be a bit oily for some if you are not used to cold oliveoil dishes, but it is a nice cool side dish in summer.
- 2 large eggplants 5-6 fresh tomatoes (or 1 can diced tomatoes) 3 hungarian peppers or other mild/sweet pepper 1/4 cup olive oil**substitutions are not recommended** dash of vegan red wine vinegar
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