Vegetables Italiana

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Vegetables Italiana

 

Leftovers are great in warmed whole wheat pita pocket halves for lunch. I also

mash leftovers and spread over toasted bread rounds as an appetizer. If serving

rounds warm, sprinkle with grated Asiago or Romano cheese and place under

broiler!

 

1 1 1/4 to 1 1/2 pound eggplant

salt

1/3 of a medium red onion, thinly sliced

1/3 of a medium red bell pepper, thinly sliced

1/3 of a medium green bell pepper, thinly sliced

2 tablespoons extra-virgin olive oil

1/2 cup ricotta cheese

1 1/2 tablespoons bottled roasted garlic

1 can 14.5 ozs. Italian-style green beans, drained

1 can 14.5 ozs. diced tomatoes with green pepper, celery and onion, undrained

1/4 cup dry white wine

2 tablespoons chopped fresh basil

1/2 cup sliced pitted ripe olives

4 large fresh white button mushrooms, sliced

1/4 cup freshly grated Asiago cheese

3 tablespoons Italian-style dry bread crumbs

 

Cut eggplant crosswise into 1/4-inch-thick slices; sprinkle with salt. Layer

slices in a colander with a plate underneath to catch juice. Let stand for 45

minutes. Preheat oven to 350 degrees.

Pat both sides of eggplant slices dry with a paper towel. Cut slices into small

triangular wedges or cubes; place in a 13x9-inch baking dish. Top with onions

and peppers. Drizzle with olive oil; toss to coat.

Combine ricotta cheese and garlic; drop by teaspoons evenly over eggplant

mixture. Top with beans and undrained tomatoes. Pour wine over the top; sprinkle

with basil. Top with olives, mushrooms, cheese, and bread crumbs. Cover with

foil and bake for 45 minutes. Uncover; bake 30 minutes more. Let stand 5 minutes

before serving. Serves 6.

 

 

 

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