ROASTED EGGPLANT AND TOMATO NAPOLEONS WITH BLACK OLIVE DRESSING
Steps:
- For the black olive dressing, combine all ingredients and allow to sit for at least 2 hours, covered and refrigerated, for flavors to develop. For the poached garlic in the basil puree, place unpeeled garlic cloves in a small saucepan and cover by 1-inch of cold water. Bring to a boil, drain and repeat process 2 more times. Remove husk from garlic, chop. For the basil puree, blanch the basil in lightly salted boiling water for about 5 seconds. Remove and immediately plunge into ice water to stop the cooking and set the color. Drain well, squeeze dry and chop. Add to a blender along with poached garlic, olive oil, pine nuts and enough stock to make a smooth puree. Store in refrigerator.;
- To oven dry tomatoes for napoleons, cut tomatoes in half and remove stems. With your fingers gently squeeze and remove the seeds. Lightly oil a baking sheet, place tomatoes and season lightly with sea salt and freshly ground pepper. Place in a preheated 225 degree oven for 3 to 4 hours or until tomatoes are somewhat shriveled and have the faintest bit of color on them. For the napoleons, slice the eggplants into 12 (1/2-inch) thick rounds and generously paint both sides with olive oil and season with salt and pepper. Place in a single layer on a baking sheet and roast in a preheated 400 degree oven until cooked through and lightly browned, about 10 minutes. Set aside. Oil, season and roast remaining vegetables in the same manner and set aside. Be sure not to overcook, vegetables should still have some texture. To assemble the napoleons, on a lightly oiled baking sheet start with a round of eggplant and top with slices of zucchini, onions, peppers, mushrooms and oven dried tomatoes and cheese. Repeat the layers, ending with an eggplant slice for each napoleon. Place a rosemary spear in the center of each napoleon to hold it together. To serve, Place baking sheet with napoleons in a preheated 375 degree oven for a few minutes to warm through and barely melt cheese. Place on warm plates and spoon the black olive dressing around. Top with drops of the reduced Balsamic vinegar, fresh basil puree and garnish with herb sprigs. Serve immediately.;
TOMATO, EGGPLANT AND BLACK OLIVE SAUCE WITH ROSEMARY
Categories Sauce Garlic Olive Tomato Sauté Vegetarian Eggplant Spring Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Toss eggplant with 1 tablespoon salt in large colander. Set colander over bowl. Let stand 30 minutes to allow excess liquid to drain from eggplant. Using paper towels, pat eggplant dry.
- Heat oil in heavy large pot over medium-high heat. Add eggplant, onions and garlic. Cook until eggplant is almost tender and beginning to brown, stirring often, about 15 minutes. Add rosemary; cook 1 minute. Add tomatoes with juices and tomato paste. Simmer uncovered until flavors blend and sauce thickens slightly, stirring occasionally, about 15 minutes. Mix in olives and simmer 5 minutes longer. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cool. Cover and refrigerate. Rewarm before serving.)
TOMATO EGGPLANT BAKE
Cheesy and delicious, this casserole features a crisp crumb topping. It's a good meatless entree for a summer-time meal.-Faye Wortman, Evansville, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.
Nutrition Facts : Calories 245 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 318mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.
EGGPLANT WITH TOMATOES
Steps:
- Preheat oven to 450 degrees.
- Trim off each end of eggplant. Cut eggplant lengthwise in half. Place each half, cut side down, on flat surface and cut crosswise into half-moon shapes, each about one-third-inch thick. There should be a total of about 34 slices.
- Trim off ends of tomatoes and cut away the cores. Cut tomatoes crosswise into slices, each about one-inch thick. There should be about 32 pieces. Alternate tomato slices with eggplant slices and arrange them compactly in a baking dish.
- Combine garlic, rosemary and oregano and sprinkle over layered eggplant. Sprinkle with salt and pepper and dribble oil over all.
- Place dish in the oven and bake 30 minutes. Baste the layered eggplant with any juices that have accumulated around it. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 582 milligrams, Sugar 6 grams
ROSEMARY, TOMATO AND BLACK OLIVE CHICKEN
This recipe from BBC Good Food is very easy to put together and very good. Great for a weeknight dinner.
Provided by Irmgard
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 teaspoons of the oil in a large non-stick saucepan.
- Brown the chicken with a little salt and pepper until crisp on all sides.
- Remove and add the rest of the oil to pan with the onion, garlic, red pepper flakes and rosemary.
- Cook for 7 minutes, then add the wine, tomatoes and chicken.
- Add additional salt and pepper to taste and simmer for 10 minutes.
- Add the olives and serve with cooked orzo or another small-sized pasta.
Nutrition Facts : Calories 419.8, Fat 8.6, SaturatedFat 1.5, Cholesterol 75.5, Sodium 228.8, Carbohydrate 45.9, Fiber 3.7, Sugar 5.5, Protein 33
EMILY'S SUPER EGGPLANT SAUCE
This recipe makes a large amount of sweet, hearty tomato sauce, featuring eggplant, green pepper, onion, and garlic. Serve over egg noodles for a delicious dinner for six.
Provided by DIZTHEWONDERKID
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium heat. Cook eggplant, bell pepper, onion, and garlic until soft and tender, stirring often.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain, and set aside.
- When done, transfer vegetables to a large stock pot. Stir in the diced tomatoes, tomato paste, sugar, and water. Simmer for 15 to 20 minutes, stirring occasionally. Serve hot over egg noodles.
Nutrition Facts : Calories 512.5 calories, Carbohydrate 67.4 g, Cholesterol 54.1 mg, Fat 22.2 g, Fiber 7.1 g, Protein 12.1 g, SaturatedFat 3.3 g, Sodium 442.3 mg, Sugar 14.4 g
FETTUCCINE WITH EGGPLANT AND TOMATO SAUCE
Provided by Marian Burros
Categories dinner, lunch, pastas, main course
Time 45m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Bring water to boil in covered pot for fettuccine; turn on broiler; cover broiler pan with aluminum foil.
- Wash eggplant and trim off ends. Slice eggplant into rounds 1/4-inch thick; arrange on a foil-covered pan and spray lightly with olive oil. Broil 2 to 3 inches from heat source for about 10 minutes. Don't let the slices burn.
- Mince garlic; chop the whole onion.
- Heat a nonstick pan and spray lightly with olive oil. Saute garlic and onion until onion begins to soften.
- Add tomatoes, tomato paste and capers. Cook over high heat for 10 minutes or so.
- Turn eggplant and spray the other side; continue to broil another 6 or 7 minutes.
- Cook pasta according to package directions.
- Wash, dry and chop basil to make 1 tablespoon. Stir into the tomatoes; season with freshly ground black pepper.
- Remove eggplant from broiler and roughly cut it into large chunks; do not peel. Stir into the sauce. To serve, drain pasta and top with sauce.
Nutrition Facts : @context http, Calories 665, UnsaturatedFat 4 grams, Carbohydrate 136 grams, Fat 6 grams, Fiber 20 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 875 milligrams, Sugar 32 grams
SPAGHETTI WITH TOMATO AND AUBERGINE (EGGPLANT) SAUCE
I had made this for a party at mt best friend's home (who is a vegetarian) from the cookbook Catwalk Cuisine. It was a hit! Called Pasta Puttanesca by the author
Provided by Girl from India
Categories Spaghetti
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Cut aubergine into cubes and sprinkle with salt.
- Drain and pat dry after 15-20 mins Heat oil for frying aubergine in a frying pan and shallow fry till golden brown Drain and set aside Heat virgin olive oil in a pan, add garlic, chilli flakes or chillies and cook for a minute or till garlic just begins to turn colour.
- Mix in olives, capers, tomatoes, puree and dried seasoning or fresh herbs Season with salt and pepper to taste Cover pan and cook sauce on low heat for 30-35 minutes.
- or till tomatoes are cooked through and sauce has thickened Add fried aubergine cubes and remove from heat.
- Cook spaghetti according to packet instructions.
- Drain and add spaghetti to sauce Add basil leaves and toss pasta in sauce till well coated Serve immediately with grated Parmesan on the side.
EGGPLANT WITH CAPERS AND OLIVES
From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! I love eggplant accompanied by strong flavors. Feel free to add herbs or red pepper flakes to taste.
Provided by Engrossed
Categories European
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- A large, nonstick skillet with a cover works best for this recipe.
- Heat 2 tablespoons of olive oil over medium heat. Add eggplant and cook until it begins to get soft. Remove from pan and set aside.
- Heat remaining tablespoon of olive oil and saute onion and garlic until onion is golden.
- Add celery, tomato sauce, and a few tablespoons of water. Cover and let steam for 10-15 minutes, stirring occasionally. Add a little water if necessary.
- Return eggplant to pan, add capers, and olives.
- Heat the vinegar with the sugar and add to eggplant mixture.
- Salt and pepper to taste, and simmer gently for another 10-15 minutes, being careful not to let it burn.
- Serve hot or or cold, with slices of lemon.
BAKED EGGPLANT IN TOMATO SAUCE
Yield serves 6
Number Of Ingredients 9
Steps:
- Trim the stem and bottom ends of each eggplant and, with a vegetable peeler, shave off ribbons of skin lengthwise, creating a zebra-striped pattern all around. Slice the eggplants crosswise into 1/2-inch-thick rounds. Lightly salt the slices on both sides, using about a tablespoon in all, and layer them in the colander, set in a bowl or the sink. Invert a dinner plate over the piled slices, and weight it with cans or other heavy objects, to press out the vegetable liquid. Let the rounds drain for 30 minutes to an hour, then rinse them, and pat dry with paper towels.
- Meanwhile, arrange a rack in the middle of the oven, and heat to 400°.
- Put the tomato sauce in a bowl, and stir in the olives, sliced peperoncini, capers, and basil. Spread about 1/2 cup of the sauce over the bottom of the baking dish. Lay in half the eggplant slices in a single layer, overlapping a bit if necessary. Drop spoonfuls of tomato sauce, another 1/2 cup total, on top of the eggplant layer, and sprinkle over it half the grated cheese. Lay in the remaining eggplant rounds in an even layer, spoon and spread the remaining sauce over them, and scatter the rest of the cheese all over the top.
- Tent the baking dish with a sheet of heavy aluminum foil, arching it so it doesn't touch the crumb topping, and pressing it against the sides. Set the dish on the baking sheet, place in the oven, and bake for 45 minutes, until the juices are bubbling actively. Remove the foil, and continue baking for another 15 minutes or so, until the cheese topping is golden brown and the eggplant is caramelized on the edges yet tender and easily pierced with the tip of a knife.
- Let the eggplant rest for 20 minutes (to absorb the sauce). Cut portions with a knife, and lift them out with a wide spatula into warm shallow bowls.
EGGPLANT WITH TOMATO SAUCE
My grandmother brought this recipe from Italy about 125 years ago. It's been passed through the generations and is now being made by my own great-granddaughters! It's a delightful side dish that we serve with a variety of main courses such as pasta with meatballs or baked chicken. I make it every week!
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cut eggplant into 1/2-in.-thick slices. Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes. , Rinse with cold water; drain and dry on paper towels. In a 2-qt. saucepan, heat oil over medium heat Add the tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. , Season with salt and pepper. Keep warm while preparing eggplant. In a large skillet, heat about 1/4 cup oil; brown eggplant, a quarter at a time, adding more oil as needed. Place on a serving platter one row at a time. Cover with sauce and sprinkle with cheese. Serve warm.
Nutrition Facts : Calories 148 calories, Fat 10g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 525mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein.
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