Simply Perfect Eggplant Recipe
Ingredients
| Olive oil cooking spray | ||
| 6 Oriental eggplants | ||
| Tomatoes | 1/4 Cup (16 tbs), dried | |
| Olive oil | 2 Teaspoon | |
| Onion | 1 Small, finely chopped | |
| Mushrooms | 8 Ounce, finely chopped | |
| 1 small red bell pepper seeded and chopped | ||
| 1/4 teaspoon each dry oregano and dry marjoram | ||
| Garlic | 2 Clove (5gm), pressed | |
| Chopped parsley | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
