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Simply Perfect Eggplant

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  Oriental eggplant 6
  Dried tomatoes 1⁄4 Cup (4 tbs)
  Olive oil 2 Teaspoon
  Onion 1 Small, finely chopped
  Mushrooms 8 Ounce, finely chopped
  Red bell pepper 1 Small, seeded and chopped
  Dry oregano 1⁄4 Teaspoon
  Garlic 2 Clove (10 gm), minced or pressed
  Chopped parsley 1 Tablespoon
  Salt To Taste
  Pepper To Taste

Spray a shallow rimmed baking pan with cooking spray.
Cut eggplants crosswise into 1/2-inch-thick slices; arrange in a single layer in pan.
Spray with cooking spray.
Bake in a 425° oven until well browned and very soft when pressed (about 25 minutes).
Meanwhile, soak tomatoes in boiling water to cover until soft (about 15 minutes).
Drain, discarding liquid; finely chop tomatoes.
Heat oil in a wide nonstick frying pan over medium heat.
Add tomatoes, onion, mushrooms, bell pepper, oregano, marjoram, and garlic.
Cook, stirring often, until mushrooms are lightly browned but mixture is still moist (10 to 15 minutes).
Season to taste with salt and pepper.

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Simply Perfect Eggplant Recipe