2 large garlic cloves, minced
*Eggplant should be young, firm, a deep purple and without surface blemishes or scars.
1 large onion, coarsely chopped
1 large celery stalk, chopped
1 large green pepper, chopped
2 tablespoons olive oil (or more)
1 cup fresh mushrooms, sliced
1 medium eggplant, sliced 1/4-inch
1/2 teaspoon marjoram, dried
1/2 teaspoon thyme, dried
1 tablespoon oregano, dried
1 can tomatoes, diced (28 ounces)
2 cups mozzarella cheese, grated
salt and pepper to taste
Sauté garlic, onion, celery and green pepper in hot oil in a skillet or wok for about 5 minutes. Add mushrooms and sauté 1 minute longer. Add eggplant slices to skillet, stirring well for an additional 5 minutes. Add seasonings and tomatoes. Cover and heat to simmering. Place in an oiled shallow casserole. Sprinkle cheese over eggplant and place, covered, in a preheated oven (350F.) for 20 minutes. Remove cover and bake an additional 10 minutes, until bubbly and golden.
I thought this recipe was delicious and will definitely do it again!
Anonymous, Location not stated.
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