Peel, dice and cook eggplant for 10 minutes in salted water. Drain eggplant.
Blend flour and margarine together in a separate bowl.
Cook tomatoes, green pepper and onion in a saucepan until tender, approximately 10 minutes.
Add butter and flour mixture to tomato mixture, stirring slowly.
Cook until it thickens.
Place one layer of eggplant in baking dish, then one layer of tomato mixture and then sprinkle with cheese.
Repeat layers, ending with cheese.
Bake at 350\u00b0 for 45 minutes to 1 hour.
nto small pieces.
Peel eggplant.
Cut into small pieces
Cook eggplant in small amount of salted water.
Drain well. In saucepan, melt 1/2 cup margarine and saute onions and green peppers.
Add sugar, salt and flour, stirring to blend.
Add tomatoes.
Cook, stirring, 5 minutes.
Add eggplant and cornbread. Pour into greased 1 1/2-quart casserole.
Bake at 350\u00b0 for 15 minutes.
Top with cheese and bake 15 minutes longer.
Cook eggplant in boiling water until tender.
Drain.
Add onion, baking powder, salt, eggs and enough flour to make a batter stiff enough to drop by tablespoons into hot oil.
Cook until golden brown, turning just once.
Drain on paper towels.
efrigerate up to 1 hour).
Cook Eggplant: Adjust oven rack to upper-middle
round beef and pancetta. Cook, stirring to break up any lumps,
til they snap off close to the base and remove
d pepper and then bring to the boil and then reduce
Cook eggplant in large parchment paper-lined
Pre-heat oven to 400 degrees.
Toss eggplant with olive oil and
Place eggplant in a colander and sprinkle
aucepan on medium-high heat. Cook eggplant, stirring, until tender. Remove from
Dust pork with flour and shake off excess. Dip into egg, then coat in combined breadcrumbs and Parmesan. Place on a plate and chill 15 mins.
Meanwhile, heat half the oil in a frying pan on high and cook eggplant 4-5 mins, turning. Set aside. Cook apple in same pan 2-3 mins. Toss with eggplant, parsley and paprika. Cover to keep warm.
Heat remaining oil on medium and cook pork 4-5 mins each side. Drain on paper towel. Serve with eggplant and apple mixture. Accompany with mixed greens and lemon wedges.
eheat the oven to 350\u00b0F.
Place eggplant in large baking
Heat oil in a large non-stick skillet; cook eggplant until browned on both sides. Remove from pan.
Cook garlic in same pan until fragrant but not browned. Add the lamb, braising sauce, and stock. Bring to a boil and simmer, uncovered, for 5 mins, or until sauce has thickened. Stir in vinegar and olives.
Meanwhile, cook the pappardelle in a saucepan of boiling, salted water until just tender. Drain.
Add pappardelle, eggplant, and parsley to lamb mixture, toss to combine. Season to taste with salt and pepper.
00 degree oven for 20 to 25 minutes until pepper is
killet on medium-high heat. Cook eggplant, in batches, until browned on
n a skillet over med to med-high heat.
When
Preheat oven to 400\u00b0F. Brush eggplant and chicken with oil. Season.
Preheat a grill pan. Cook chicken for 2-3 mins per side, until browned. Transfer to a baking dish.
Cook eggplant for 2-3 mins per side, until tender. Arrange eggplant over chicken then top each with a slice of ham, tomato sauce and mozzarella. Bake for 10-15 mins, until golden brown and chicken is cooked through. Serve with salad.
he olive oil and onion. Cook over medium heat until the