You may also like
Categories:Viewed: 15 - Published at: 3 years ago
Ingredients
- 4 Medium-sized Eggplants
- 1 Large Onion, Chopped
- 3 cloves Garlic, Chopped
- 1/4 cups Olive Oil, For Cooking
- 4 Tomatoes, Blanched, Peeled And Coarsely Chopped
- 1/2 cups Chopped Parsley
- 1/2 teaspoons Salt
- Fresh Ground Pepper, to taste
- 1 teaspoon Caster Sugar
- 2 Tablespoons Olive Oil For Roasting Eggplants
Method
- Preheat oven to 425 degrees F.
- Peel eggplants then cut into 1-inch cubes.
- Soak the cubes in a bowl covered in salted water for 30 minutes, then drain and dry them.
- Using a large pan over medium high heat, saute onions and garlic in 1/4 cup olive oil until they begin to soften, about 5 minutes.
- Add tomatoes and parsley and season with salt, pepper and sugar.
- Reduce heat to low and simmer, covered, stirring occasionally for about 15 minutes.
- While sauce is simmering, place eggplants in a bowl with the 2 tablespoons of olive oil, toss until the eggplant cubes are well coated.
- Transfer the eggplants to a large sized oven-proof pan and spread out into one layer.
- Roast in the oven for about 15 minutes or until browned slightly.
- Remove the pan from the oven.
- Place the roasted eggplant in a deep baking dish then spread tomato sauce evenly to cover the eggplant.
- Bake uncovered for 20-30 minutes, until golden brown and bubbly.
- Remove from oven and allow to cool to room temperature.
- Then refrigerate.
- Serve cold and sprinkle with fresh parsley before serving.
- Why did the priest faint?
- Youll see!
