Ron's Eggplant Delight

1 cup chopped onion
1 large green pepper, chopped
3 cloves garlic, minced
2 (or more) Jalapeno peppers, chopped
2 tablespoons sesame oil
1 32 ounce mushroom spaghetti sauce
1 can mushroom stems and pieces
1 cup coarse, seasoned bread crumbs
3 eggplants, diced
2/3 cup urad dal (or rice)
1 teaspoon basil
1 teaspoon oregano
2 tablespoons sugar
2 teaspoon salt
8 ounces grated velveeta, (hot mexican)
3 tablespoons butter

1. Sauté onions, peppers, garlic and dal in the sesame oil till onions are clear.

2. Add eggplant and salt and stir till well combined.

3. Add spaghetti sauce, basil, oregano, sugar and mushrooms and stir to mix; cover and simmer for 10 minutes.

4. Meanwhile, sauté bread crumbs in butter or oleo over high heat till golden brown.

5. Pour eggplant mixture into lightly oiled, 2 1/2 l baking dish, and cover with grated Velveeta. Top with bread crumbs and bake, uncovered, at 350 F for 20-25 minutes.

6. Remove from oven and let cool for 10 minutes before serving.



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