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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Same bumper-crop, different recipe. Ingredients:
1 medium eggplant, peeled, cubed |
3 tablespoons oil (olive) |
2 tablespoons minced green onion |
1 teaspoon garlic powder |
1 tablespoon parsley flakes |
1/2 teaspoon basil leaves, crushed |
1/2 teaspoon thyme |
pepper to taste |
4 large tomatoes, peeled, seeded, chopped |
2 tablespoons parmesan cheese |
Directions:
1. Lightly brown eggplant in oil. Drain on paper towels and set aside.
2. Combine onion, garlic powder, parsley, basil, thyme, pepper, and tomatoes.
3. Cover and simmer 1/2 hour. Stir often. Add eggplant and simmer 10 more minutes.
4. Put in 1 1/2 quart casserole.
5. Top with Parmesan cheese and broil for 3 minutes.
6. NOTE-This is wonderful served over pasta.
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