The weather here still shows no sign of Autumn temperatures. Our garden is flourishing with fresh eggplant, zucchini, carrots, onions and peppers. Even the tomato bushes are full ( perfect for fresh salsa)I thought I would spare you another zucchini recipe and instead share this simple and delicious eggplant dish.
I make this for just the two of us, but there’s always extra
What You need
1 Large eggplant (thinly sliced)
1 Large red bell pepper (cored, seeded and thinly sliced)
1 Large yellow bell pepper (cored, seeded and thinly sliced)
1 Large Yukon gold potato (peeled and thinly sliced)
1 Clove garlic (crushed)
1 1/2 tsp. Dry Rosemary
1 tsp. Dry Thyme
1/2 tsp. Black pepper
3 Tbsp. Olive Oil
Non stick cooking spray
8×8 Baking dish
Before You Start- Preheat oven to 350°, spray bottom and sides of baking dish with cooking spray.
Lets Make It! In a bowl combine olive oil, garlic and all dry ingredients stir to combine. Add vegetables slices to olive oil mixture and stir well to coat. Lay sliced vegetables (see photo) in baking dish. Bake for 25-40 minutes (until fork tender)If the veggies start to get to brown just cover loosely with aluminum foil.
*Katies Tid Bits* Try adding sliced tomatoes too and a bit of shredded mozzarella cheese to the top for the last 3 minutes of baking. Or sprinkle with Parmesan cheese before serving.
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Do you have a favorite eggplant recipe ?
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