Guest guest Posted April 9, 2001 Report Share Posted April 9, 2001 Vegetables Italian-Style 1 teaspoon salt 1 medium eggplant, cut in 1 " cubes 2 to 3 medium zucchini, halved & sliced 1/2 " 1 large onion, sliced thinly 12 ounces fresh mushrooms, sliced 1 tablespoon olive oil 4 plum tomatoes, sliced 1/4 " thick 1 1/2 cups mozzarella cheese, shredded 2 cups tomato sauce 1 teaspoon oregano salt and pepper, to taste Toss eggplant and zucchini with the 1 teaspoon of salt. Place in a large colander over a bowl to drain for about 1 hour. Drain and squeeze excess moisture out. In a large skillet over medium heat, sauté onion, eggplant, zucchini, and mushrooms until slightly tender. In the crockpot, layer 1/3 of the vegetables (including sliced tomatoes), 1/3 of the tomato sauce. and 1/3 of the cheese. Sprinkle with oregano, salt and pepper. Repeat layering 2 more times. Cover and cook on low 6 to 8 hours. Serve over rice, pasta, or other grain. Serves 6. I've tried this recipe and it is wonderful. I'd recommend serving it over couscous. Happy Cooking! Jenny M., Moderator ~~ Quote Link to comment Share on other sites More sharing options...
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