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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a surprise because it tasted so good... lol I had an eggplant that needed to be used so I came up with this number and thought it was worth sharing. I liked it and it was nice to have eggplant in another way rather than parm or casserole... I hope you like it. Ingredients:
1 large eggplant |
1 large yellow squash |
1 (8 ounce) can tomato sauce |
4 ounces water |
1 (10 ounce) can rotel tomatoes |
1 medium onion |
4 tablespoons extra virgin olive oil |
rosemary, and |
ginger, blend |
kosher salt |
black pepper |
italian seasoning |
5 -8 garlic cloves |
1 tablespoon mead (we were drinkin some and richard poured a little in, lol) (optional) |
Directions:
1. heat skillet to med.
2. pour oil in and spread about.
3. chop onion and garlic and quarter eggplant and squash coins that are about 1/4 inch thick.
4. add onion, eggplant and squash.
5. season to taste with salt and pepper.
6. add tomato sauce and rotel and about half a can of water.
7. season with italian seasoning, stir.
8. add garlic, stir.
9. you can add the meade now as well, we had Bunratty meade, or add whatever is in your glass just a dash will do.
10. bring to a boil let simmer covered until all is cooked through.
11. ENJOY!
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