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Easy Eggplant
Stewed Eggplant
2 onions, chopped
2 tomatoes, chopped
3 tablespoons olive oil
1 eggplant, peeled and sliced 1” thick
Handful of chopped parsley
Saute onions and tomatoes in oil for 10 minutes. Add slices of eggplant. Cook and turn till barely soft, then cover and keep simmering till wanted. Sprinkle with chopped parsley before serving.
No-Fry Eggplant
1 eggplant
Mozzarella cheese
Tomato sauce, 1 small can
(optional: fresh basil)
Slice the eggplant (peeled) into 1” rounds. Place as many as you can in one layer in the bottom of an oiled casserole dish. Cover with a layer of sliced mozzarella cheese and basil. Repeat layer until all eggplant is used. Finish with the cheese, and pour over the whole lot a small can of thick tomato sauce. Bake in hot oven about an hour.
These easy recipes were adapted from Helen Nearing’s Simple Food for the Good Life.
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Related Tags:
Eggplant • Olive Oil