Baked Eggplants And Peppers
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Baked Eggplants And Peppers
  Peppers    Eggplant    Vegetarian  
Last updated 6/12/2012 1:06:08 AM. Recipe ID 31465. Report a problem with this recipe.
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      Title: Baked eggplants and peppers
 Categories: None
      Yield: 6 Servings
      2    Eggplants, 1 1/2 lbs, peeled
           -& diced
      1 tb Olive oil
      1    Onion, large, finely chopped
      1 ts Dried basil
    1/2 ts Ground cumin
    1/4 c  Wheat germ
           Salt, to taste
           Pepper, freshly ground to
      2 tb Olive oil
      3    Green bell peppers, cut in
           -1" squares
  1 1/2    Cups diced plum tomatoes
      3 tb Unbleached flour
    3/4 c  Lowfat milk
  1 1/2    Cups grated mozzarella
      1 ds Cayenne pepper
  Eggplant and peppers, two well-loved vegetables in both the Eastern
  European and Sephardic traditions, are combined in a delicious
  Preheat oven to 350.
  Place the diced eggplant in a colander & salt it. Let stand for 30
  minutes, then rinse thoroughly. Heat the oil in a large skillet. Add
  the onion and saute over moderate heat until it begins to turn
  golden. Add the eggplant and just enough water to keep the bottom of
  the skillet moist. Cover & cook, stirring frequently. When the
  eggplant is about half done, stir in the basil & cumin. Cook until
  the eggplant is tender, adding small amounts of water as needed while
  cooking to keep the skillet moist. Stir in the wheat germ and season
  to taste with salt & pepper.
  Oil a large, shallow baking dish & pat the eggplant mixture into it.
  Rinse the skillet. Heat the additional oil. Add the peppers and saute
  over high heat, stirring frequently, until they begin to brown. Lower
  the heat, stir in the tomatoes, and saute for a minute or two, just
  until they begin to soften. Slowly sprinkle in the flour, stirring
  just until it disappears.Then, slowly stir in the milk and bring to a
  simmer. Sprinkle in the cheese, a bit at a time, followed by the
  cayenne. Let the mixture simmer until thickened and the cheese is
  completely melted. Pour over the eggplant. Bake for 35 to 40
  minutes,or until the top is golden brown and bubbly. Let cool for 10
  minutes, then scoop out sections with a spatula to serve. 

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Recipe ID 31465 (Apr 03, 2005)

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