My love of oatmeal can only be matched by one vegetable (or birthday cake) and that vegetable is EGGPLANT. Italy sparked my love for it, where I called it melanzane and really tried to bring that back to America, but after plenty of weird “oh please just speak English, we don’t care if you know 5 Italian words”, I stuck to the English pronunciation.
So I am gradually getting used to taking photos of my food and yesterday I forgot. Oops. But I wanted to share this recipe anyways. I picked up some eggplant and zuchini at the best farmer’s market in Birmingham Saturday morning, Pepperplace (www.pepperplacemarket.com). When I got home from church yesterday, I was ready to make it for lunch. I searched on www.Cooks.com and found a recipe I could “modify” for “Eggplant Zuchini bake.” So here’s what I used and what I did:
- 1 eggplant, cut into 1/2 inch circles
- 2 zuchinis, “cubed” (must learn how to cut better)
- Some tomato basil pasta sauce
- Oregano, Basil, Salt, Pepper
- First, salt the eggplant slices and put them in a collander to let them sweat. Apparently this gets the bitterness out? I have watched Italians and food bloggers do this, so it must be legit.
- Get a shallow baking pan, size depending on how much you are making. Cover with aluminum foil so you can throw away the mess. Spray it with cooking spray.
- Put the eggplant circles down first. Sprinkle with all the spices.
- Put the chunks of zuchini in next. Sprinkle with more spices.
- Spoon a light layer of the pasta sauce all over the veggie mixture. Go ahead and sprinkle a few more spices.
- Add some shredded cheese (I used a variety.)
- Bake at 350 degrees for 45 minutes or so. I stuck it in the oven and then went for a run and was relieved that the house didn’t burn down while I was gone.
- Let it cool and if you’re like me and like Balsamic Vineger with EVERYTHING, pour some of that on it and enjoy!
You could probably toss this with pasta, make a sandwich, put it in a salad, put it on pizza, ect, but I like eating it alone, so I can eat more of the vegetable delight. Once again, sorry for no photos, but next time I make something without Vasu, I’ll take pics all by myself.
So lets get the comment section going (because I know all 5 of our readers are just dying to comment.) What is your favorite vegetable? What is your favorite way to make it? And shoot this IS oatmeal mountain, so tell us, what is your favorite way to make oatmeal?