Above - my collage
Saute peeled & chopped eggplant* in olive oil first to soften. Then add chopped onions and slices of zucchini squash cut into fourths. After semi-cooked add a can of fire-roasted tomatoes (or regular diced tomatoes), undrained & some Italian seasoning and a hint of garlic. Cook until ready. Serve with garlic bread or over pasta and grated parmesano-romano or parmesano-reggiano. Of, course, some red wine. Serves 2.
1 large or 2 small eggplants
1 large zucchini
1 cup chopped onions
Italian seasoning and garlic to your taste
1 regular can Hunt's Fire-Roasted diced tomatoes or Hunt's Petite Roasted tomatoes or ...
NOTE: Can also add diced red or green peppers.
* If later in season peel and slice eggplant, shake salt onto all sides and drain in colander. Brown juices will come out. Wipe salt and juices off before cooking. The later the season the darker the eggplant gets.
No comments:
Post a Comment