Sicilian Eggplant (Aubergine) |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Found this tasty dish in a diet pamphlet. Just made a few changes to suit me. I have cut out the salt and upped the vinegar, which might be too strong for some. You can cut the vinegar in half and add some salt without disturbing the outcome too much. I love it just as it is written though. Ingredients:
8 cups eggplants, peeled & cubed |
1 cup red onion, chopped |
1/2 cup balsamic vinegar |
1/2 cup water |
1/2 cup mushroom, sliced |
2 tablespoons roasted garlic (balsamic roasted garlic) |
1 teaspoon red pepper, crushed |
1 teaspoon extra virgin olive oil |
black pepper |
Directions:
1. Preheat oven to 350 degrees.
2. Combine ingredients in a oven-proof dish.
3. Cover and bake for 45 minutes or until eggplant reaches the desired tenderness.
4. **If you don't want to use roasted garlic, just minced 1 tbls of fresh garlic.
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