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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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I have been looking for a vegetable sauce for several different dishes and I found this in Southern Living, February 2006 have made a few changes but it is perfect as is. This makes a wonderful vegetarian meal! Ingredients:
2 garlic cloves, minced |
3 tablespoons olive oil |
1 medium eggplant, peeled and cubed |
2 medium zucchini, cut in half lengthwise and thinly sliced |
12 ounces sliced button mushrooms |
1/2 teaspoon salt |
1/2 teaspoon italian seasoning |
1/4-1/2 teaspoon freshly ground coarse black pepper |
2 (14 1/2 ounce) cans diced tomatoes with basil and oregano |
1 (15 ounce) package frozen cheese-stuffed manicotti (in frozen state, do not thaw) |
1/2 cup robust red wine |
1/2 cup freshly grated parmesan cheese |
1 (16 ounce) package shredded mozzarella cheese, divided |
Directions:
1. Preheat oven to 375°F.
2. Saute minced garlic in hot olive oil in a large skillet over medium heat 1 minute.
3. Stir in eggplant and next 3 ingredients; cook, stirring occasionally, 15-20 minutes or until vegetables are tender and liquid evaporates.
4. Stir in salt, Italian seasoning and pepper; add diced tomatoes and wine, and remove mixture from heat.
5. Spoon half the mixture in bottom of a highly greased 13x9-inch basking dish.
6. Layer evenly with stuffed frozen manicotti, grated Parmesan cheese, and half the mozzarella cheese; top with remaining half of vegetable mixture.
7. Bake uncovered, for 40 minutes.
8. Sprinkle evenly with remaining half of mozzarella cheese, and bake 10 minutes more or until cheese is melted and bubbly.
9. Let stand 10 minutes before serving.
10. Serve with a green salad with a vinaigrette dressing, a warm Italian or French bread and a nice robust red wine.
11. Enjoy!
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