RED EGGPLANT RECIPE RECIPES

EGGPLANT AND RED PEPPER BAKE RECIPE | ALLRECIPES

Eggplant and Red Pepper Bake Recipe | Allrecipes image

Another thing to do with eggplant.

Provided by Anthony

Categories Everyday Cooking Vegetarian

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 red bell pepper, cut into matchstick-sized pieces
1 small onion, cut into matchstick-sized pieces
4 cloves garlic, minced
1 teaspoon dried basil
¼ teaspoon dried rosemary
salt and ground black pepper to taste
3?? tablespoons olive oil
3?? tablespoons balsamic vinegar
1 eggplant, sliced lengthwise 3/8-inch thick
2 tablespoons olive oil, or as needed
¼ cup grated mozzarella cheese

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
Brush eggplant slices with olive oil to coat thinly.
Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.

Nutrition Facts : Calories 227.4 calories, CarbohydrateContent 11.6 g, CholesterolContent 4.5 mg, FatContent 19.5 g, FiberContent 4 g, ProteinContent 3.4 g, SaturatedFatContent 3.3 g, SodiumContent 51.5 mg, SugarContent 5.9 g

EGGPLANT RED GRAVY WITH ANCHOVIES RECIPE | ALLRECIPES

Eggplant Red Gravy with Anchovies Recipe | Allrecipes image

A great New Orleans style gravy. We call tomato sauce Red Gravy in the South. Anchovies add flavor, not salt to this recipe. I know you will thank me after you try this recipe.

Provided by CYNTHIA

Categories Seafood Fish

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, seeded and cubed
3 cloves garlic, minced
1 pinch red pepper flakes
? teaspoon dried oregano
1 bay leaf
4 cups peeled, cubed eggplant
1 (16 ounce) can crushed Italian tomatoes, with liquid
¼ cup tomato paste
2 cups sliced fresh mushrooms
1?½ (2 ounce) cans anchovies with capers, mashed
salt and ground black pepper to taste
1 (16 ounce) package angel hair pasta
½ cup grated Parmesan cheese for topping

Steps:

Heat the oil in a heavy saucepan over medium heat. Add the onion, bell pepper, garlic, red pepper flakes, oregano, and bay leaf. Cook and stir until the onion is tender.
Stir in the eggplant, tomatoes (with liquid), tomato paste, mushrooms, and anchovies. Cover, and simmer over low heat until eggplant is tender, about 30 minutes. Stir frequently. When the eggplant is tender, remove the lid, and cook until most of the liquid from the tomatoes has boiled off. Season with salt and pepper to taste.
While the sauce is simmering, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 4 minutes, or until tender. Drain, and stir in the eggplant gravy. Top with Parmesan cheese, and serve.

Nutrition Facts : Calories 296.4 calories, CarbohydrateContent 42.8 g, CholesterolContent 11.6 mg, FatContent 9.3 g, FiberContent 5.7 g, ProteinContent 13.2 g, SaturatedFatContent 1.8 g, SodiumContent 643.1 mg, SugarContent 4.9 g

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