HANUKKAH: Baked Eggplant And Peppers

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* Exported from MasterCook *

 

Baked Eggplant And Peppers

 

Recipe By : Vegetarian Celebrations by Nava Atlas, page 142

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large or 2 smaller eggplants -- 1 1/2 pounds total

peeled and diced

2 tablespoons olive oil -- divided

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

3 medium green bell peppers

cut into 1-inch squares

1 1/2 cups diced plum tomatoes

3 tablespoons unbleached white flour

3/4 cup low-fat milk or soymilk

1 1/2 cups grated part-skim mozzarella cheese

OR mozzarella-style soy cheese

1 dash cayenne pepper

 

6 to 8 servings

 

Eggplant and peppers, two well-loved vegetables in both the Eastern

European and Sephardic traditions, are combined in a delicious casserole.

 

Preheat the oven to 350 degrees.

 

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

minutes, then rinse thoroughly. Heat half the oil in a large skillet. Add

the onion and saute 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.

 

Lightly oil a large, shallow baking casserole and pat the eggplant mixture

into it.

 

Rinse the skillet and heat the remaining oil. Add the peppers and saute

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

heat, stir in the tomatoes, and saute for a minute or 2, 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.

 

Calories: 183, Carbohydrate: 16 g, Total fat: 8 g, Protein: 10 g,

Cholesterol: 15 g, Sodium: 136 mg

 

 

 

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