Eggplant Sauté

(2 votes)

1 medium onion, sliced in rings
1/2 teaspoon basil
1 teaspoon oregano
one 15 ounce can or 2 cups (scant) tomatoes
1 teaspoon salt
1 cup sliced mushrooms
1/4 teaspoon pepper
1 medium green bell pepper, cut in strips
1 small eggplant, cut in strips
1 tablespoon Angostura bitters
2 tablespoons grated Parmesan
oil or cooking spray

In large skillet with a cover, sauté the onions and green pepper in small amount of oil until soft. Add eggplant and mushrooms and sauté together a few minutes. Then add remaining ingredients. Mix thoroughly and simmer gently, covered, about 20 minutes (or bake at 325 degrees for 30 minutes.)/n/nThis is versatile. Vegetables can be modified; strips of lean, cooked steak or lamb may be added. May be spooned over rigatoni, etc. or eaten at room temperature with a dollop of yogurt./n/nServes 4-6.

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