Stuffed Vegetables with Eggplant Caviar

2 small or pointed red peppers, halved and seeded
1 large or two small zucchini, cut into four
1 medium eggplant, cut into four
2 red onions, peeled and halved
4 medium tomatoes
1/4 cup olive oil
salt, pepper and sugar
The Eggplant Caviar
1 large eggplant, peeled and chopped into chunks
4 cloves of garlic, finely chopped
1 small fresh red chili, finely chopped
2 tablespoons olive oil
juice of 1 lemon
salt and pepper
The Tomato Sauce
1 small onion, peeled and finely chopped
2 cloves garlic, peeled and chopped
2 tablespoons olive oil
1 small can of chopped tomatoes
1 large bunch of basil
1/4 cup toasted pine nuts
olive oil
3/4 cup freshly grated parmesan

Preheat your oven to 350ºF

First roast all of the prepared vegetables for about half an hour until they are soft.

Next sauté the peeled eggplant with the garlic and chili in the olive oil then add the lemon juice and cook over a low heat for about 10 minutes until soft. Puree in a food processor and season well. For the tomato sauce, sweat the onion and garlic in the olive oil for about 5 minutes until soft then add the tomatoes and simmer for about ten minutes then puree and season well. Stuff the roasted vegetables with the eggplant puree then top with half of the parmesan and grill. Make a pesto with the remaining parmesan, the basil, pine nuts and olive oil, season it well then drizzle it over the stuffed vegetables and serve with the tomato sauce.

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