Simply Perfect Eggplant
|Olive oil||3 Tablespoon|
|Oriental eggplant||3 Medium, cut crosswise into 1/2-inch-thick slices|
|Chopped oil packed sun dried tomatoes||2 Tablespoon|
|Onion||1 Small, finely chopped|
|Mushrooms||4 Ounce, minced|
|Red bell pepper||1 Small, seeded and chopped|
|Chopped parsley||1 Tablespoon|
|Chopped fresh oregano/1/2 teaspoon dried oregano||1 Teaspoon|
|Chopped fresh marjoram/1/2 teaspoon dried marjoram||1 Teaspoon|
Coat a 10- by 15-inch baking pan with a little of the oil.
Lay eggplant slices in a single layer in pan; brush with about 2 tablespoons of the oil.
Bake in a 425° oven until browned and very soft when pressed (about 10 minutes).
Meanwhile, heat remaining oil (about 1 tablespoon) in a medium-size frying pan over medium heat.
Add tomatoes, onion, mushrooms, bell pepper, parsley, oregano, and marjoram.
Cook, stirring often, until vegetables are soft and mushrooms are lightly browned (about 10 minutes).
Arrange eggplant slices on a serving plate and top with vegetable mixture.
Season to taste with salt and pepper.