WebPreparation. Preheat the oven to 375°F (190˚C). Trim the ends off the eggplant, then slice into ½-inch (2-cm) thick rounds. Transfer the rounds to a baking …
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WebCut the eggplant into small cubes, about ½ inch by ½ inch. Dice the celery. Slice the red onion. Dice the red bell pepper. Mince the garlic. In a Dutch oven or large …
WebBake the eggplant slices for 25-30 minutes, until soft when poked with a fork, and slightly golden. Spread 1/2 cup (118 ml) marinara sauce over the bottom of a …
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WebHeat oil in a large non-stick skillet over medium heat; add onion and celery and cook until soft and translucent, about 5 minutes. Add eggplant, red bell peppers, and zucchini and cook until slightly softened, …
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WebIn a separate pan, in a bit of olive oil, sauté the olives (without pits) together with the capers and celery. Add the tomato sauce, vinegar and sugar. Then add the fried …