Place eggplant slices in a colander and
5 to 10 minutes. Add eggplant, basil, oregano, thyme, salt, and
Dredge eggplant in flour and lightly saute
Chop the pepper, onion, and garlic and saute them in olive oil.
Add the seasonings (as much as you like).
Cube the eggplant into about 1 cubes and add them to the onion/pepper/garlic mixture.
Cook them while you take the ends off of the green.
beans and wash them.
Add the green beans and tomatoes to the pot and cover.
Simmer, stirring occasionally, until the beans.
are as soft as you like them.
Serve by itself, with pasta/rice, or with good crusty bread.
Peel eggplant.
Soak it in salted water in refrigerator for 30 minutes.
Soak dry bread crumbs in evaporated milk plus whole milk.
he cleaned pan, add the eggplant slices in batches and saute
o 350\u00b0F.
Put eggplant in colander, salt liberally and
e Creuset cookware for this recipe!).
Set oven to broiler
edium flame.
Add the eggplant slices to the hot oil
0 degrees F. Sprinkle the eggplant generously with salt and let
alt and pepper.
Dip eggplant slices in egg mixture, letting
br>Stir in carrot, cauliflower, eggplant + coconut milk & simmer till vegetables
n a baking tray. Place eggplant slices on tray and drizzle
Place the eggplant cubes into a colander. Add
Cut eggplant into 1-inch cubes.
Peel eggplant and cut it into rounds
Note: I made up this recipe on the fly, so all
Cut each eggplant into thirds lengthwise. Cut a
hours:
\"Sweat\" your eggplant slices in a single layer
Heat oil in a heavy saucepan over medium high heat.
Saute onion and garlic 3-4 minutes or until onion is softened.
Stir in next 4 ingredients (eggplant, tomato, bay leaf & thyme) and mix thoroughly.
Cover saucepan and simmer 3 minutes.
Stir in remaining ingredients (rice & chicken stock) and salt and pepper to taste and return to a boil.
Immediately reduce heat to low.
Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed.
For vegetarian do not use Chicken stock.