Recipes / Food - Drink - Page 25

recluse · 06-01-2010, 08:32 PM

For KindleKitten

EGGPLANT BAKE

1 medium eggplant- about 1 3/4 lbs., peeled and cubed
2 tbls. butter or margarine
1 medium onion, minced
1 small green pepper, diced
1 28 ounce can crushed tomatoes with basil
1/4 tsp. black pepper
1/2 tsp. oregano
1 lb. mozzarella cheese, sliced into strips

Place enough water to cover eggplant in a sauce pan and bring to a boil. Add eggplant and parboil about 3-5 minutes. Drain.
Meanwhile, melt butter or margarine, add onion and green pepper. Saute until onion is golden and pepper is slightly soft. Do not brown. Add tomatoes, black pepper and oregano. Simmer about 5 minutes. Add eggplant and simmer another 2-3 minutes.
Pour mixture into a 2 quart casserole dish, and top with sliced mozzarella.
Bake at 375* for about 30 minutes or until mixture is hot and bubbly throughout. Serve over favorite pasta.

WT Sharpe · 06-01-2010, 08:38 PM

Quote:

Originally Posted by recluse

For KindleKitten

EGGPLANT BAKE

That may be for KindleKitten, but WT's going to whip some up, too.

Thanks. recluse! Now I know what to do with those eggplants!

recluse · 06-01-2010, 09:03 PM

You're welcome, Tom.
Let me know what you think of it.

WT Sharpe · 06-01-2010, 09:05 PM

Quote:

Originally Posted by recluse

You're welcome, Tom.
Let me know what you think of it.

Will do, but it'll be awhile. The eggplants have to grow some eggs, first!

kindlekitten · 06-01-2010, 09:29 PM

Quote:

Originally Posted by WT Sharpe

Will do, but it'll be awhile. The eggplants have to grow some eggs, first!

if this is your first time growing eggplants, take some time to enjoy the blossoms! they are one of the loveliest blossoms ever!

Quote:

Originally Posted by recluse

For KindleKitten

EGGPLANT BAKE

1 medium eggplant- about 1 3/4 lbs., peeled and cubed
2 tbls. butter or margarine
1 medium onion, minced
1 small green pepper, diced
1 28 ounce can crushed tomatoes with basil
1/4 tsp. black pepper
1/2 tsp. oregano
1 lb. mozzarella cheese, sliced into strips

Place enough water to cover eggplant in a sauce pan and bring to a boil. Add eggplant and parboil about 3-5 minutes. Drain.
Meanwhile, melt butter or margarine, add onion and green pepper. Saute until onion is golden and pepper is slightly soft. Do not brown. Add tomatoes, black pepper and oregano. Simmer about 5 minutes. Add eggplant and simmer another 2-3 minutes.
Pour mixture into a 2 quart casserole dish, and top with sliced mozzarella.
Bake at 375* for about 30 minutes or until mixture is hot and bubbly throughout. Serve over favorite pasta.

thanks! I look forward to it!

and now we know you don't eat rocks!

kennyc · 06-01-2010, 09:37 PM

Quote:

Originally Posted by recluse

For KindleKitten

EGGPLANT BAKE

1 medium eggplant- about 1 3/4 lbs., peeled and cubed
2 tbls. butter or margarine
1 medium onion, minced
1 small green pepper, diced
1 28 ounce can crushed tomatoes with basil
1/4 tsp. black pepper
1/2 tsp. oregano
1 lb. mozzarella cheese, sliced into strips

Place enough water to cover eggplant in a sauce pan and bring to a boil. Add eggplant and parboil about 3-5 minutes. Drain.
Meanwhile, melt butter or margarine, add onion and green pepper. Saute until onion is golden and pepper is slightly soft. Do not brown. Add tomatoes, black pepper and oregano. Simmer about 5 minutes. Add eggplant and simmer another 2-3 minutes.
Pour mixture into a 2 quart casserole dish, and top with sliced mozzarella.
Bake at 375* for about 30 minutes or until mixture is hot and bubbly throughout. Serve over favorite pasta.

I may try that myself.....but will use supermarket ingredients (I know, I know...)

kindlekitten · 06-01-2010, 09:43 PM

Quote:

Originally Posted by kennyc

I may try that myself.....but will use supermarket ingredients (I know, I know...)

aw c'mon! there's gotta be decent famers markets there!

kennyc · 06-01-2010, 09:49 PM

Quote:

Originally Posted by kindlekitten

aw c'mon! there's gotta be decent famers markets there!

Well, yeah....a new one just up the street actually that I've been meaning to visit....but all I really meant was I'm not growing my own eggplant.

kindlekitten · 06-01-2010, 09:50 PM

Quote:

Originally Posted by kennyc

Well, yeah....a new one just up the street actually that I've been meaning to visit....but all I really meant was I'm not growing my own eggplant.

not everyone can be as blessed as those of us who play in the dirt

recluse · 06-01-2010, 09:51 PM

I hope you enjoy it as much as I do.
Eggplant blossoms are really pretty, aren't they?
And, no, I don't eat rocks. LOL!

kindlekitten · 06-01-2010, 09:58 PM

Quote:

Originally Posted by recluse

I hope you enjoy it as much as I do.
Eggplant blossoms are really pretty, aren't they?
And, no, I don't eat rocks. LOL!

they are verrry pretty!

badgoodDeb · 06-03-2010, 06:13 PM

I wonder how zucchini would do instead of eggplant in this recipe?

recluse · 06-03-2010, 10:29 PM

If you try it, let me know how it turns out!

beppe · 06-05-2010, 11:19 AM

The season is the right season, in the Northern hemisphere at least. A great movie made this dish famous all over the world. It just happens that I am in possession of the secret recipe for this delicious treat. It takes a little work. It is not exactly low in calories, but it is vegetarian, and boy oh boy, it is just celestial. Quantities, as always with my turbo cooking are approximative, but the quality of the ingredients... Ah that's important.

If you make it, make it large, because is a lot of work. Luckily it freezes very well.
(for 6 people)
1/2/kg eggplants + salt to de-bitter them. Clean them, cut in 1 inch cubes, salt, and leave them in the colander to sweat.
2 large onions
1/4 kg sweet peppers
1 kg of ripe tomatoes
1/2 kg of zucchine
2 ts of sugar
1 cup of olive oil
fresh grounded black pepper
chopped parseley
black olives.

Clean and slice the onions. Clean the peppers and cut them in 1 inch pieces.
Peel the tomatoes. You know how? You sink them for 1 minute in hot water until the skin open. Fillet them. But keep the water and seeds that you will strain. I use a large steel strainer, conical. Technically a chinese.
Clean and cut the zucchine in 1 inch slices. Rinse the eggplants and dry them in a towel.

Now the cooking. Be patient, Maybe sip a little wine while you do this. If you like it you could put some Puccini on your stereo, or Brassens, or zirtaki, or whatever. Willie Nelson will do perfectly. Pancho and Lefty. Paolo Conte. Why not.

A big frying pan. I have a copper one. Heat the oil.
Put the onions in at low heat. 10 minutes stirring. Take them out.
Then in the same oil, low heat the peppers, 5 minutes. Take them out. Put together with the onions.
Rise the heat and fry the zucchine until golden. Put them with the other stuff.
Same thing with the eggplants.

To do this you need aspecial tool that collects the stuff leaving the oil behind.If not be ready to supplements of olive oil, but the result will be heavier than what it is already.

Put all the vegs in the pan with the tomatoes and the garlic. Add the liquid of the tomatoes. Stir. Cover. Cook slowly for 30 minutes. Turn, cover again and cook for 15 minutes more. Uncover and cook for 20 minutes more. Vegs should be tender but not limp. Eh, that's the cook in you. Wake him up. Let it cool a little before dishing it out.

It is good both warm and cold, with chopped parsley and black olives.

This is called in France Ratatuille.

I do it, respecting the formula, at least once a year. W shed tears of joy. It is not true, but she always asks for more, and her brother the musician, gulps it down. So usually I double the quantities.

I got it from, imagine, but it is not surprising because they really know how to cook, from an English book of Gardening.

WT Sharpe · 06-05-2010, 11:52 AM

Quote:

Originally Posted by beppe

The season is the right season, in the Northern hemisphere at least. A great movie made this dish famous all over the world.

Thanks for that recipe. I'm especially grateful since I'm growing a few eggplants and have no idea what to do with them once they're ready for harvest!

What do you call that recipe?

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06-01-2010, 08:32 PM	#361
recluse Banned Posts: 3,724 Karma: 535488 Join Date: Feb 2010 Location: the Mortuary Device: Kindle 2	For KindleKitten EGGPLANT BAKE 1 medium eggplant- about 1 3/4 lbs., peeled and cubed 2 tbls. butter or margarine 1 medium onion, minced 1 small green pepper, diced 1 28 ounce can crushed tomatoes with basil 1/4 tsp. black pepper 1/2 tsp. oregano 1 lb. mozzarella cheese, sliced into strips Place enough water to cover eggplant in a sauce pan and bring to a boil. Add eggplant and parboil about 3-5 minutes. Drain. Meanwhile, melt butter or margarine, add onion and green pepper. Saute until onion is golden and pepper is slightly soft. Do not brown. Add tomatoes, black pepper and oregano. Simmer about 5 minutes. Add eggplant and simmer another 2-3 minutes. Pour mixture into a 2 quart casserole dish, and top with sliced mozzarella. Bake at 375* for about 30 minutes or until mixture is hot and bubbly throughout. Serve over favorite pasta.

06-01-2010, 09:03 PM	#363
recluse Banned Posts: 3,724 Karma: 535488 Join Date: Feb 2010 Location: the Mortuary Device: Kindle 2	You're welcome, Tom. Let me know what you think of it.

06-01-2010, 09:51 PM	#370
recluse Banned Posts: 3,724 Karma: 535488 Join Date: Feb 2010 Location: the Mortuary Device: Kindle 2	I hope you enjoy it as much as I do. Eggplant blossoms are really pretty, aren't they? And, no, I don't eat rocks. LOL!

06-03-2010, 06:13 PM	#372
badgoodDeb Grand Sorcerer Posts: 8,551 Karma: 64462893 Join Date: Jan 2008 Location: Harrisburg outskirts Device: Palms, K1-4s, iPads, iPhones, KV, KO1	I wonder how zucchini would do instead of eggplant in this recipe?

06-03-2010, 10:29 PM	#373
recluse Banned Posts: 3,724 Karma: 535488 Join Date: Feb 2010 Location: the Mortuary Device: Kindle 2	If you try it, let me know how it turns out!

06-05-2010, 11:19 AM	#374
beppe Grand Sorcerer Posts: 5,161 Karma: 81026524 Join Date: Feb 2010 Location: Italy Device: Kindle3, Ipod4, IPad2	The season is the right season, in the Northern hemisphere at least. A great movie made this dish famous all over the world. It just happens that I am in possession of the secret recipe for this delicious treat. It takes a little work. It is not exactly low in calories, but it is vegetarian, and boy oh boy, it is just celestial. Quantities, as always with my turbo cooking are approximative, but the quality of the ingredients... Ah that's important. If you make it, make it large, because is a lot of work. Luckily it freezes very well. (for 6 people) 1/2/kg eggplants + salt to de-bitter them. Clean them, cut in 1 inch cubes, salt, and leave them in the colander to sweat. 2 large onions 1/4 kg sweet peppers 1 kg of ripe tomatoes 1/2 kg of zucchine 2 ts of sugar 1 cup of olive oil fresh grounded black pepper chopped parseley black olives. Clean and slice the onions. Clean the peppers and cut them in 1 inch pieces. Peel the tomatoes. You know how? You sink them for 1 minute in hot water until the skin open. Fillet them. But keep the water and seeds that you will strain. I use a large steel strainer, conical. Technically a chinese. Clean and cut the zucchine in 1 inch slices. Rinse the eggplants and dry them in a towel. Now the cooking. Be patient, Maybe sip a little wine while you do this. If you like it you could put some Puccini on your stereo, or Brassens, or zirtaki, or whatever. Willie Nelson will do perfectly. Pancho and Lefty. Paolo Conte. Why not. A big frying pan. I have a copper one. Heat the oil. Put the onions in at low heat. 10 minutes stirring. Take them out. Then in the same oil, low heat the peppers, 5 minutes. Take them out. Put together with the onions. Rise the heat and fry the zucchine until golden. Put them with the other stuff. Same thing with the eggplants. To do this you need aspecial tool that collects the stuff leaving the oil behind.If not be ready to supplements of olive oil, but the result will be heavier than what it is already. Put all the vegs in the pan with the tomatoes and the garlic. Add the liquid of the tomatoes. Stir. Cover. Cook slowly for 30 minutes. Turn, cover again and cook for 15 minutes more. Uncover and cook for 20 minutes more. Vegs should be tender but not limp. Eh, that's the cook in you. Wake him up. Let it cool a little before dishing it out. It is good both warm and cold, with chopped parsley and black olives. This is called in France Ratatuille. I do it, respecting the formula, at least once a year. W shed tears of joy. It is not true, but she always asks for more, and her brother the musician, gulps it down. So usually I double the quantities. I got it from, imagine, but it is not surprising because they really know how to cook, from an English book of Gardening.