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Simply Perfect Eggplant

Chef.Foodie's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Browned
Ingredient: 
Eggplant
Interest: 
Everyday

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