Eggplant and Tomato Casserole – vegetables – Hope you will like this one also, it is one of the best vegetables. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Many upscale food chains have either one or the other, or both salad and soup bars. Salad bars are great for vegetarians, but be careful not to overload on dressings, croutons, nuts, or cheese. Be sure to check with your server about the soups available and that they are bean based, with no meat. If there is nothing else available, salad and soup bars can make a hearty and tasty meal.
Ingredients (use vegan versions):
- 2 large eggplants
- 5-6 fresh tomatoes (or 1 can diced tomatoes)
- 3 hungarian peppers or other mild/sweet peppe
- 1/4 cup olive oil**substitutions are not recommended**
- dash of vegan red wine vinega
Directions:
This is a simple but delicious recipe. Cut the skin off the
eggplants. Cube them and sprinkle them with salt to ”sweat
out” the excess moisture. Let them sweat for 30 minutes,
then rinse them in a collander and pat them dry. Put a few
tablespoons of olive oil in a skillet and fry the eggplant
until well done. Add more oil if needed. Remove from oil and
drain on a paper towel. Chop the hungarian peppers and saute
in the remaining oil. Chop the tomatoes and add them to the
peppers. Let them simmer for 5-10 minutes, then add the
eggplant. Let simmer 5 minutes more. Take it off the heat
and add a few dashes of vinegar. Chill and serve. This dish
may be a bit oily for some if you are not used to cold olive
oil dishes, but it is a nice cool side dish in summer.
Serves: 4
Preparation time: 1 hou
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