0.0 – 0 reviews • Eggplant Recipes
| Level: |
Easy |
| Total: |
2 hr |
| Prep: |
15 min |
| Cook: |
1 hr 45 min |
| Yield: |
4 to 6 portions |
Ingredients
- 1 large onion, split vertically and sliced thin
- 1 medium fennel, core and branches removed, sliced thin
- 6 cloves garlic, peeled, smashed and chopped
- 3 tablespoons olive oil
- 1 tablespoon honey
- 2 red peppers
- 1 medium eggplant, ends removed
- 1 medium zucchini, ends removed
- 1 medium yellow squash, ends removed
- 4 medium plum tomatoes, ends removed
- 1 teaspoon fennel seeds
- 1 teaspoon dried or fresh chopped thyme
- 10 basil leaves, cut in half
- Salt and pepper to taste
Instructions
- Saute onions, fennel and chopped garlic in 1 tablespoon olive oil. Add honey, one half the herbs and spices and season as vegetables begin to soften. Add 1 ounce water to moderate color. Cooking time: 10 minutes. Lay in baking dish. Roast 2 red peppers rubbed with olive oil and lightly seasoned in a saute pan on the bottom of a 400 degree oven. Turn peppers every few minutes to crisp skin. Total cooking time: about 10 minutes. Place peppers in a plastic bag to loosen skin. When cool peel, skin, removed stem and seeds and cut into 1 inch squares. Slice remainder of vegetables (ends removed) less than 1/4 inch thick and toss together with red peppers, 2 tablespoons olive oil, salt, pepper and remainder of herbs and spices. Tightly layer rows alternating vegetables over onion mixture. Cover with aluminum foil and poke a few finger-sized holes in top. Bake at 350 degrees for about 90 minutes until vegetables are cooked.
Nutrition Facts
| Serving Size |
1 of 5 servings |
| Calories |
195 |
| Total Fat |
9 g |
| Saturated Fat |
1 g |
| Carbohydrates |
29 g |
| Dietary Fiber |
8 g |
| Sugar |
13 g |
| Protein |
4 g |
| Cholesterol |
0 mg |
| Sodium |
871 mg |