Chanukah/Hanukkah ~ Baked Eggplant and Peppers

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* Exported from MasterCook *

 

Baked Eggplant and Peppers

 

Recipe By : VegSource.com

Serving Size : 8 Preparation Time :0:00

Categories : Chanukah\Hanukkah Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 large eggplant -- peeled and diced

OR 2 small eggplants

ABOUT 1-1/2 pounds total

1 tablespoon olive oil

1 large onion -- finely chopped

1 teaspoon dried basil

1/2 teaspoon ground cumin

1/4 cup wheat germ

salt and freshly ground pepper -- to taste

2 tablespoons olive oil

3 medium green bell peppers -- cut in 1 " squares

1 1/2 cups plum tomatoes, diced

3 tablespoons unbleached white flour

3/4 cup soymilk

1 1/2 cups Mozzarella-style soy " cheese " -- grated

dash cayenne pepper

 

Preheat the oven to 350°F.

 

Place the diced eggplant in a colander and salt it. Let stand for 30 minutes,

then rinse thoroughly. Heat the oil (1 tablespoon) in a large skillet. Add the

onion and sauté over moderate heat until it begins to turn golden. Add the

eggplant and just enough water to keep the bottom of the skillet moist. Cover

and cook, stirring frequently. When the eggplant is about half done, stir in

the basil and cumin. Cook until the eggplant is tender, adding small amounts of

water as needed while cooking to keep the skillet moist. Stir in the wheat germ

and season to taste with salt and pepper.

 

Oil a large shallow baking casserole and pat the eggplant mixture into it.

 

Rinse the skillet and heat the oil (2 tablespoons). Add the peppers and sauté

over high heat, stirring frequently, until they begin to brown. Lower the heat,

stir in the tomatoes, and sauté for a minute or two, just until they begin to

soften. Slowly sprinkle in the flour, stirring until it disappears. Then,

slowly, stir in the milk and bring to a simmer. Sprinkle in the cheese, a bit

at a time, followed by the cayenne. Let the mixture simmer until thickened and

the cheese is completely melted. Pour over the eggplant. Bake for 35 to 40

minutes, or until the top is golden brown and bubbly. Let cool for 10 minutes,

then scoop out sections with a spatula to serve.

 

 

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NOTES : This recipe is brought to you via the courtesy of the VegSource.com

website.