Eggplant with Braised Onions

4 large onions, whole
4 tablespoons olive oil
2 tablespoons butter
1 eggplant, 1/2 inch dice
1 green pepper, peeled, 1/4 inch julienne
1 zucchini, halved lengthwise, cut in half moons
3 small tomatoes, peeled seeded and chopped
1 large clove garlic, crushed
1 pinch cinnamon
1 tablespoon fresh basil, shredded or mixed, herbes de provence
1 teaspoon dry marjoram
a few green olives
salt and freshly ground pepper

Preheat oven to 325 degrees.

Peel the onions and brown whole in 1 tablespoon oil and the butter until golden. Remove from the pan and reserve.

Dice the eggplant; slice the green pepper and remove the skins. Cut the zucchini into 1/2 inch half moons.

Sauté eggplant separately in the remaining oil and remove to a shallow baking dish. Then sauté the pepper and zucchini in the same skillet. Stir in the rest of the ingredients along with the eggplant.

Arrange everything in the oven-proof dish. Place the whole onions on top. Cover and bake for 1 1/2 hours, until the onions are completely cooked. Add more fresh herbs if desired and serve.

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