Showing posts with label eggplant. Show all posts
Showing posts with label eggplant. Show all posts
Thursday, April 18, 2019
Thursday, August 10, 2017
Monday, July 11, 2016
FRENCH - My Homemade Ratatouille
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.
Friday, August 21, 2015
Monday, July 29, 2013
Western PA Ethnic Cooking - Macedonian - Part 7 - Photos, recipe links & video
The Macedonians who were oppressed by the Turks for 5 centuries came to the US.
Macedonia consisted of Northern Greece, Bulgaria and eastern Yugoslavia.
- Pre-WWII 200,000 came to North America
- United with Bulgarians
- Low wages
- Settled in LA Detroit Toronto as well as Pittsburgh
- They were very active in Pittsburgh community
- They have a a yearly folk festival with dancing
- Founded West Homestead Baking Company: sour dough and rye breads
- Still active: Bulgarian-Macedonian club
A few dishes would be standard:
- Stuffed Cabbage with egg and lemon
- Elia's Stew
- True Macedonian Cheese Pie or Mlechnik
RECIPE LINKS BELOW THESE GENERIC PHOTOS
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