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-> [Eggplant, Onions, Tomatoes, Toppings, Vegetables] -> [Sauteed eggplant w/tomato and onion topping (5) Recipe] |
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Sauteed eggplant w/tomato and onion topping (5)
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| Artist: |
_ |
| Categories: |
Eggplant, Onions, Tomatoes, Toppings, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| | Eggplant, trimmed | | 1
| | Onion, chopped | | 3
| tbsp | Olive oil | | 2
| cl | Garlic, minced | | 2
| each | Tomatoes, chopped | | 1
| tsp | Oregano, crushed | | 1/2
| cup | Dry red wine | | 4
| tbsp | Grated Parmesan cheese | | 2
| tbsp | Parsley |
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Procedures:
| 1 | Cut eggplant into ?inch slides, sprinkle with a little salt on both sides (to draw out water), and let slices drain in colander for 30 minutes. | | 2 | While eggplant is draining, cook the onion in 1 tb olive oil over moderate heat, stirring until golden; stir in garlic, tomatoes, oregano and wine and simmer, stirring occasionally, for 10 minutes, or until liquid is almost evaporated. | | 3 | Stir in the parmesan cheese, parsley and salt and pepper to taste; transfer the topping to a bowl, cover and keep warm. | | 4 | Brush salt from surfaces of eggplant, rinse quickly and pat dry. | | 5 | In the skillet, heat the remaining olive oil until hot, but not smoking and cook the eggplant, browning on one side, then turn, reduce heat, and cook an additional 5 minutes or more until tender. | | 6 | Transfer to plate, spoon the tomato and onion topping onto it, and serve with additional cheese. |
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