STIR FRY EGGPLANT
1 Japanese eggplant
1 (12 oz.) pkg. fresh mushrooms, clean and cut in half
1 lg. onion
1 ripe tomato, chopped
1 clove garlic, chopped finely
2 tbsp. olive oil
Salt and pepper to taste
Trim top and bottom of eggplant, cut in 4 sections.
Then make medium slices.
Take 2 tablespoons of olive oil in a large skillet, heat.
Place garlic and onions.
Saute lightly.
Add eggplant, mushrooms and tomato;
raise heat to medium high, stir rapidly, then cover.
Cook until eggplant is soft, salt and pepper to taste.
"Enjoy, " as a side dish or over pasta!
VEGETABLE BAKE
4-5 med. to sm. potatoes
2 sm. zucchini
2 sm. Japanese eggplant
1/4 c. olive oil
1/2 clove minced garlic
Dash of salt
Dash of pepper
3 pinches rosemary
Parmesan cheese
1 1/2 c. Mozzarella cheese
Preheat oven to 400 degrees.
Spray 9x13 inch (or slightly smaller) baking dish with Pam.
Cut potatoes julienne style, place in dish.
Do not peel zucchini, cut julienne style and place in dish.
Do the same with eggplant.
Toss vegetables so they are mixed.
Sprinkle garlic over vegetables and drizzle with oil.
Sprinkle salt and pepper to taste and rosemary.
Top generously with Parmesan cheese.
Bake for 1 hour.
Remove and add Mozzarella cheese.
Bake another 15 minutes.
ITALIAN PEPPER SALAD
1 sweet red pepper
1 sweet yellow pepper
1 Japanese eggplant OR
1 sm. zucchini
1 (6 oz.) can pitted, sliced black olives
8 oz. Feta cheese, crumbled
1/2 c. extra virgin olive oil
1/2 c. Bombastic vinegar
Wash and slice peppers into thin strips.
Slice eggplant into thin rounds.
Drain olive; place above ingredients in a container.
Whisk olive oil into vinegar; pour over vegetables.
Refrigerate until ready to serve; drain.
Sprinkle crumbled cheese over all.
Pretty in a crystal bowl with the Feta cheese sprinkled on top. Excellent with Italian food.
