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Roasted Peppers & Eggplant Casserole
Source of Recipe
By McCoy from the Sugarbuster Sweet Talk Message Board
Recipe Introduction
I put this together last weekend with almost all the ingredients I like the most. Most measurements are
*very* rough estimates--you can increase or decrease as you like--I usually just "eyeball" amounts
when doing this kind of cooking. Hope you enjoy it.
1 medium eggplant
1 large (16 ounce?) jar roasted peppers, drained
small bag of baby spinach
grated mozarella cheese (about 1-1/2 cups)
grated parmesan cheese (about 3/4 cup)
piñon nuts, toasted (about 1/4 cup)
1 regular-size can tomatoes
1/2 to 3/4 large onion, chopped
2-3 (or more!) cloves garlic, finely chopped
handful of chopped parsley
pinch of tarragon (careful here; you just want a hint of tarragon flavor!)
basil to taste
salt & pepper to taste
Peel eggplant and cut into 1/4-inch-thick rounds. Place on a baking sheet and brush one side with
olive oil. Put under broiler until just beginning to brown. Turn slices over, brush with oil, and return
to broiler. Remove from broiler and let sit while you make the sauce.
Sauce: Saute onions, garlic until transparent, 3-4 minutes. Add parsley and cook for a minute more.
Add the tomatoes, with juice, crushing them up if they are in large pieces (or you could use a can of
crushed tomatoes). Add the tarragon and basil, salt and pepper. Let cook on medium-low for about 5
minutes until it has thickened a bit.
Assembly: In an 8 x 8 or 9 x 9 pan, spoon a little of the sauce and spread over the bottom. Add a layer
of the eggplant, a layer of the roasted peppers, and a layer of the spinach. Sprinkle on some of the
piñon nuts, parmesan, and mozarella. Top with more sauce. Repeat until you've used up all
ingredients, finishing with some mozarella and parmesan on top. Cover and bake at 350 degrees F.
until bubbly, about 30 minutes.
List of Ingredients
Instructions
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