debodun
SF VIP
- Location
- way upstate in New York, USA
Eggplant Cacciatore
1 medium eggplant, sliced in 1/4” slices, large slices can be halved (peel or not – your preference, sliced this thin it's really doesn't matter)
1 - 28 oz. can crushed tomatoes
1 - 8 oz. can sliced mushrooms or mushroom stems and pieces (drained)
1 large green bell pepper, cored, seeded and sliced in strips about 1.5 x1/4”
salt, pepper, garlic powder and dried Italian mixed herbs (all to taste)
Preheat oven to 350° and prepare eggplant and pepper, place them in a bowl, add mushrooms and season with salt, pepper, garlic powder and herbs and combine well. Place the vegetable mix in a Dutch oven or casserole with a top, then pour the canned tomatoes over all. Stir to coat everything well with the tomatoes. Bake, covered, at 350° for 40 – 45 minutes until it is hot and bubbly. Let rest 10 – 15 minutes before serving with crusty bread or on a bed of cooked pasta.
This is a basic recipe - you can add your own touches like sausage, onions or grated Paremsan cheese.
1 medium eggplant, sliced in 1/4” slices, large slices can be halved (peel or not – your preference, sliced this thin it's really doesn't matter)
1 - 28 oz. can crushed tomatoes
1 - 8 oz. can sliced mushrooms or mushroom stems and pieces (drained)
1 large green bell pepper, cored, seeded and sliced in strips about 1.5 x1/4”
salt, pepper, garlic powder and dried Italian mixed herbs (all to taste)
Preheat oven to 350° and prepare eggplant and pepper, place them in a bowl, add mushrooms and season with salt, pepper, garlic powder and herbs and combine well. Place the vegetable mix in a Dutch oven or casserole with a top, then pour the canned tomatoes over all. Stir to coat everything well with the tomatoes. Bake, covered, at 350° for 40 – 45 minutes until it is hot and bubbly. Let rest 10 – 15 minutes before serving with crusty bread or on a bed of cooked pasta.
This is a basic recipe - you can add your own touches like sausage, onions or grated Paremsan cheese.
