Beer makes batters better, meat more tender, and sauces more flavorful.
Tuscany Eggplant
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- #103841
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 teaspoons extra-virgin olive oil
1 onion, chopped
4 cloves garlic, minced
1 medium eggplant, peeled and chopped
2 green bell pepper, seeded and chopped
1 cup celery, chopped
5 kalamata olives, chopped
1 cup mushrooms, chopped
1 can (8 ounce size) tomato sauce
2 tablespoons red wine vinegar
1/4 teaspoon basil
salt and pepper
directions
Heat skillet dry on high heat, then add the olive oil. Immediately lower the heat and saute the garlic and onion until tender.
Add eggplant, green pepper, and celery. Cover and cook for 15 minutes, stirring occasionally.
Add olives, mushrooms and tomato sauce, mixing thoroughly. Add vinegar and basil. Simmer uncovered until all ingredients are tender, about 15 minutes.
Season with salt and pepper to taste. Serve warm.
Recipe Source: "The Menopause Diet Cookbook"
added by
recipequeen
nutrition data
Nutritional data has not been calculated yet.
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