Vegetable Dishes
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Baked Beans
Boiled White Beans,
  Flageolets
Braised Cauliflower with
  Garlic and Anchovies
Candied Sweet Potatoes
Cauliflower with
  Quinoa & Feta Cheese
Cauliflower Kung Pau

Eggplant Tomato Casserole
Home Made Sauerkraut
Kung Pao Tofu
Latke, White Potato
Latke, Sweet Potato
Latke, Beet & Parsnip
Mexican Quinoa Casserole
Oven Roasted New Potatoes
Oven Roasted Root Vegs

Pasta with Red Peppers
  and Anchovies
Potato Pancakes
Quinoa Pilaf
Quinoa and Black Beans
Ratatouille
Red Cabbage
Roasted Zucchini with Garlic
Sauerkraut (cooked)

Sautéd Carrots
Spaghetti Puttanesca
Spätzel (Small Dumplings,
  German style)
Spicy Eggplant Stirfry
Stir-fried Vegetables with
  Black Bean Sauce
Stir-fried Spinach
Tofu with Scallions

Ratatouille

1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, minced
1 medium eggplant, about 1 pound, peeled, cut into 1-inch cubes
2 medium zucchini, sliced ½ inch thick
1 - 28oz can tomatoes, broken up
1 teaspoon dry basil
2-4 sliced tomatoes and parsley sprigs as a garnish (optional)
1 teaspoon salt
½ teaspoon oregano
crushed red pepper (ground w/ pestle) to taste
1 teaspoon onion powder (optional)

Salt heavily cut-up eggplant, drain in colander for minimum of 30 min. Rinse and pat dry

In a wide frying pan over low heat, combine oil, onion, garlic. Cook, stirring, until soft, five to ten minutes.

Add zucchini, cook covered for ten minutes.

Add eggplant, canned tomatoes (set aside their liquid and add small amounts while cooking you if prefer a more liquid dish) and the rest of the spices. Bring to a boil, reduce heat, cover, and simmer until eggplant is very soft when pressed (about thirty-five minutes). Stir occasion-ally. Uncover and boil rapidly until most of the liquid has evaporated. Season with salt to taste.

Serve hot or at room temperature. If it's made ahead, cool, cover and refrigerate for up to a week.

Garnish with parsley. Serve with grated hard cheese. Serves 4 to 6.

Variations: Add½ bell pepper with eggplant. Add some okra.

    

Eggplant Tomato Casserole

Serves 8
12 small Italian or baby eggplants
Coarse salt
6 large ripe tomatoes
4 large cloves of garlic, cut into slivers
2 bunches fresh basil, stems removed
½ cup olive oil
Coarse ground black pepper
2 tablespoons fresh lemon juice
1 cup freshly grated Parmesan cheese
6 tablespoons fresh thyme leaves or
2 tablespoons dried thyme
¼ cup coarsely chopped parsley

Preheat oven to 425º. Remove stems and cut eggplants in half lengthwise. Cut tomatoes in½ inch slices. Sprinkle both with salt and let rest on a paper towel for 30 minutes to release moisture. Pat dry.

Make a 2 inch slit lengthwise on the cut side of each eggplant half. Into the slits insert garlic slivers and a basil leaf, pushing it well in. Place the eggplants, skin down, on a cookie sheet. Drizzle with ¼ cup oil and sprinkle with the pepper. Cover tightly with aluminum foil and bake for 20 minutes. Remove from the oven and reduce oven to 350º.

Place half the eggplant halves and half the tomato slices in rows in the bottom of an oven-proof dish. Drizzle with 1 tablespoon lemon juice, and sprinkle with salt and pepper. Cover evenly with half of the cheese and thyme. Cover completely with a layer of whole basil leaves and drizzle with 2 tablespoons of the oil. Repeat with another layer as above. Sprinkle the top with 2 tablespoons of the parsley.

Cover dish lightly with aluminum foil and bake for one hour. Remove foil and bake for 10 minutes more, until vegetables are very tender. Garnish with the remaining parsley. Serve hot or at room temperature.