I was feeling like I was in a meal-time slump and wanted something different, so I gave myself a challenge to get one new vegetable at the store this week. I have never cooked eggplant before and don't know that I have even eaten it. This recipe turned out full of great flavors and will be made again! Here's how I made it, with a few alterations to the original recipe. Cut 1 large eggplant in half length-wise and remove center to leave two halves about 1/2 inch thick to the skin. Place two eggplant halves onto a baking dish or sheet. Dice the removed center of eggplant. Saute in 2 Tablespoons of extra virgin olive oil: 1/3 white onion (diced) 2 Tablespoons minced garlic After a few minutes, add diced eggplant and saute for a few more minutes, stirring occasionally. Preheat oven to 350 degrees F. Add and saute for 5-10 minutes: 1/2 red bell pepper (diced) 1 tomato with juices (diced) Seasonings: parsley, garlic salt, pepper Put about
Recipes for everyone, but especially those with restricted diets.