Recipe
and photo are courtesy of Diane Rodriguez of Pleasanton, CA. Diane says, "This
recipe is originally from my Sardinian friend, Aldo. Even people who
think they don't like eggplant, like this dish. It makes a great side
dish for a picnic or a meal served on the patio."
Learn about
Eggplant Hints, Tips, and Information.
Melanzane d'Aldo - Aldo's Eggplant
Recipe Type:
Eggplant,
Vegetables
Yields:
serves many
Prep time: 15 min
Cook time: 60 min
Ingredients:
1 large American
eggplant (or 3 Italian eggplants)
2 green bell peppers
1 red bell pepper
2 to 3 large
garlic
cloves, minced
1/2 cup finely-chopped Italian parsley
1 teaspoon sea
salt or coarse salt
1/2 cup fruity extra-virgin
olive oil
Preparation:
Preheat oven to 350 degrees F.
Cut the eggplant into 1/2-inch cubes.
Core, seed, and rinse peppers. Cut the bell
pepper into 1/2-inch squares.
In a large oven-proof bowl or dish, combine
the eggplant cubes and bell peppers cubes. Add garlic, parsley, and salt.
Add olive oil and mix together with a large spoon.
Bake,
uncovered, for approximately 45 to 60 minutes, stirring every 15 minutes,
until the eggplant is tender but not mushy. Remove from the oven and allow
to cool, stirring twice during the cooling period. Once the dish is cool,
taste test to determine if additional salt is needed.
With a slotted spoon, place the cooked
Melanzane into a ceramic serving dish or pie plate. Garnish with parsley.
Serve at room temperature.
NOTE: Leftover can be mixed
with cooked fusili pasta and a bit of pesto sauce for a wonderful side dish.
