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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
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This is a delicious side dish for any roasted or broiled meat. Recipe is from the The New York Times cookbook by Craig Claiborne. Ingredients:
1 large eggplant |
boiling water, salted |
1/4 cup butter |
4 large onions, peeled and sliced |
2 garlic cloves, finely chopped |
3/4 lb fresh mushrooms |
4 large tomatoes, peeled and chopped |
2 green peppers, seeded and cut in strips |
2 teaspoons salt |
1 teaspoon fresh ground black pepper |
1 bay leaf |
1/4 teaspoon basil |
1/4 teaspoon oregano |
1/8 teaspoon ground cloves |
1/4 cup breadcrumbs, buttered with |
butter |
Directions:
1. Preheat oven to 275 degrees.
2. Peel the eggplant and cut into 1 inch-thick slices.
3. Cover with boiling, salted water and simmer for 10 minutes; drain well.
4. Melt the butter, add the onions and garlic and saute until lightly browned.
5. Remove stems from the mushrooms and reserve for another use.
6. Add mushroom caps to the onions and garlic and cook, stirring, an additional 5 minutes.
7. Add the tomatoes, green peppers, salt, pepper, herbs and spices and simmer 10 minutes.
8. Place alternating layers of eggplant and sauce in a buttered two-quart casserole.
9. Cover with buttered crumbs and bake one and one-half hours.
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