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Pierogies, Mediterranean




Source of Recipe


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List of Ingredients




Pierogies, Mediterranean

Prep: 3 minutes Cook: 23 minutes

1 package (16.9 ounces) frozen Mrs. T's Potato & Cheddar Pierogies
2 tablespoons olive oil
2 cups peeled, cubed eggplant
1/2 cup chopped onion
2 teaspoons finely chopped garlic
1 can (14.5 ounces) undrained tomatoes with basil and oregano, broken up
1/4 cup sliced black olives
1 tablespoon balsamic vinegar
1 teaspoon dried thyme
3/4 cup grated Parmesan cheese

Preheat oven to 350° F. Lightly grease a 2-quart baking dish. In a large saucepan, heat frozen pierogies in boiling water until they float, about 5 minutes; drain and place in prepared dish. In a large skillet over medium heat, heat oil. Add eggplant, onion and garlic; cook and stir until lightly browned, about 3 minutes. Stir in tomatoes and their juice, olives, vinegar and thyme; spoon vegetable mixture over pierogies; toss gently. Cover dish with aluminum foil; bake until hot, about 10 minutes. Sprinkle with Parmesan cheese.

YIELD: 4 portions

Recipe