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Eggplant casserole

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Ingredients/Components

salt - 2 tsp
stick butter - 1 item
chopped onion - 2 c
olive oil - 2 3
medium onion, chopped - 1 item
bay leaves - 2 item
seasoned bread crumbs
black pepper to taste - 1 item
Parmesan - 1 item
mushrooms, chopped - 1 lb
Cheddar cheese, cubed - 1 c
cream of celery or mushroom soup - 1 c
Marsala or dry sherry - 1 c
finely minced parsley - 1 item
pasta any shape - 1 lb
dried basil or 2 Tbsp - 2 tsp
to 4 fresh tomatoes - 3 item
medium eggplants, peeled, cubed, boiled in salt water until tender and drained - 3 item
diced eggplant about 1 large eggplant, peeling optional - 6 c
medium-sized bell peppers any color, diced - 2 item
to 4 medium-sized ripe tomatoes, chopped peeling and seeding optional; see "Optional Preliminary" above - 3 item
to 10 medium cloves garlic, minced - 8 item
additional olive oil for the pasta optional - 1 item

How to make eggplant casserole:

Heat the olive oil in a deep skillet. Add onion and bay leaves and saute over medium heat until the onion is soft (5 to 8 minutes). Add eggplant, peppers, mushrooms, salt and basil. Cover and cook until the eggplant is tender (10 to 15 minutes), stirring occasionally. Add wine, tomatoes and black pepper. Simmer 10 to 15 minutes uncovered (the liquid will reduce). Stir in the garlic during the last 5 minutes. Meanwhile, cook the pasta. Drain the pasta; toss with a little additional olive oil and ladle the eggplant on top. Sprinkle with Parmesan and parsley and serve.

Recipe categories: Side dish, Vegetables, Casseroles.

Rating:

3.7

Average rating: 3.7, total votes: 6

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