Tag: eggplant
Fresh Ingredients
1 medium eggplant, chopped into 1” pieces
1 medium zucchini, sliced
1 bell pepper, cut into strips
1 medium onion, sliced
2 cloves garlic, minced
PantryFare
10 stuffed green olives
1 – 14 oz can diced tomatoes
Spices and Oils
2 T olive oil
½ tsp salt
¼ tsp pepper
1 tsp dried oregano
Heat the oil in a large skillet over medium heat. Add the eggplant, zucchini, onion, peppers and garlic. Saute for 15-20 minutes, until the vegetables appear to be about half cooked. Add the tomatoes, olives, and seasonings. Stir together, cover, and simmer over low for approximately 40 minutes.
Be healthy!
May 12, 2010
This recipe was provided by Kelly, my dental hygienist, via FoodNetwork.com and Rachel Ray. It requires a lot of chopping and makes at least 6 servings so I suggest making the stew up a day ahead and cooking the polenta just before serving to be hassle free. This tasty dish can be accompanied with a lite green salad if you wish.
Heat 1/4 cup olive oil in a large pan (Dutch oven) and add the following ingredients as you chop them (mostly into bite size pieces):
4 cloves garlic, minced
1 tsp crushed red pepper flakes
1 red onion
1/2 package fresh mushrooms
1 large carrot (peeled and thinly sliced)
3-4 celery stalks
2 cubanelle peppers
1 red bell pepper
2 eggplants, peeled of half the skin
Add:
1 bay leaf
salt & pepper
Cover the pot and cook for 10 to 12 minutes then add:
2 T balsamic vinegar
14-16 oz chicken stock
28 oz can whole tomatoes
Break up the tomatoes and simmer until warmed through.
To cook the polenta, heat the following in a large sauce pan over medium high heat:
1 cup milk
14-16 oz chicken stock
1/3 cup golden raisins
2 sprigs rosemary leaves, stripped and finely chopped
Wisk in 1 cup corn meal and stir until thickened. Remove from heat and add:
3 T honey
2 T butter
1/2 cup grated Parmesan or Romano cheese
Divide the polenta in 6 shallow bowls and spoon the stew on top.
October 24, 2009
Found a great organic vegetable stand at the market and bought a few things to test out in new recipes.
Loved seeing the white eggplant, the minature bok choy, the fresh ginger, and the orange tomato.
August 15, 2009
This recipe is tried and true in our house. It’s easy and adaptable to many changes depending on available ingredients. I often serve it with corn chips or tortilla chips. Enjoy!
Fresh Ingredients
- 1/2 white onion, chopped
- 1 clove garlic minced
- 1 pobalano green pepper, chopped
- 1 medium eggplant, cubed
- 1 Cup tofu crumbles (like ground beef) – optional
- Shredded Mozarella cheese – optional
PantryFare
- 1 can chopped tomatoes
- 1 can Bush’s Chili Beans
Spices and Oils
- 1-2 T olive oil
- 1/2 tsp salt
- pepper to taste
In a large pan, saute the onion, garlic and peppers in olive oil. I partially pare the eggplant and then cube it into bite-sized pieces. Add eggplant and tofu to pan followed by tomatoes and beans. Cook until eggplant is soft. Serve with a sprinkle of mozarella cheese on top.
July 31, 2009
