Saucy Eggplant Casserole Recipe
Summary
Main IngredientEggplant
Ingredients
| 1 eggplant (about 1 pound) | ||
| Water | 2 Tablespoon | |
| 2 cups cooked chick-peas | ||
| Fennel seeds | 1 1/2 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
| 2 cups Basic Tomato Pasta Sauce | ||
| Feta cheese | 1/2 Cup (16 tbs), crumbled | |
| Ripe olives | 1/4 Cup (16 tbs), sliced | |
| 2 tablespoons pine nuts or chopped walnuts | ||
Directions
Peel the eggplant if the skin is tough.
Cut into 1/2"-thick slices; halve the slices crosswise.
Place the slices in a 7" X 11" baking dish in an even layer.
Sprinkle with the water.
Microwave on high for 4 minutes, or until the eggplant is crisp-tender.
Drain well.
Spoon the chick-peas over the eggplant.
Stir the fennel and garlic into the tomato sauce.
Pour over the chick-peas.
Microwave on high for 5 minutes, or until the eggplant is tender.
Sprinkle with the feta, olives, and pine nuts or walnuts.
Microwave on medium (50% power) for 2 to 3 minutes, or until the toppings are heated through.
Cut into 1/2"-thick slices; halve the slices crosswise.
Place the slices in a 7" X 11" baking dish in an even layer.
Sprinkle with the water.
Microwave on high for 4 minutes, or until the eggplant is crisp-tender.
Drain well.
Spoon the chick-peas over the eggplant.
Stir the fennel and garlic into the tomato sauce.
Pour over the chick-peas.
Microwave on high for 5 minutes, or until the eggplant is tender.
Sprinkle with the feta, olives, and pine nuts or walnuts.
Microwave on medium (50% power) for 2 to 3 minutes, or until the toppings are heated through.
Chef
