eggplant involtini

It makes no sense at all, but for most of this past winter, I craved eggplant parmesan. I tried to tell myself that we were half a year to eggplant season and would I prefer some… cabbage or turnip parmesan instead? (I would not.) I made…

It makes no sense at all, but for most of this past winter, I craved eggplant parmesan. I tried to tell myself that we were half a year to eggplant season and would I prefer some… cabbage or turnip parmesan instead? (I would not.) I made it a few times. I ordered it in a few others. I finally got it out of my system and then in the past month I’ve seen Reel after TikTok for eggplant involtini and the magical combination of silky eggplant, tomato sauce, and sharp, melty cheese’s hold over me has returned. At least this time my craving has seasonal compliance.

sliced eggplant planks
ready to grill
grilled eggplant planks

Read more »

Copycat Panda Express Eggplant Tofu Stir Fry

If you have always loved eggplant tofu but Panda Express doesn’t serve it near your location anymore or if you always wanted to try it but never had a chance, you should fry up your skillet now and make this tofu, eggplant, and bell pepper dish s…

If you have always loved eggplant tofu but Panda Express doesn’t serve it near your location anymore or if you always wanted to try it but never had a chance, you should fry up your skillet now and make this tofu, eggplant, and bell pepper dish stir-fried in a sweet and spicy sauce. If you...

Read More

The post Copycat Panda Express Eggplant Tofu Stir Fry appeared first on My Pure Plants.

Easy Eggplant Parmesan

This baked Eggplant Parmesan recipe is classic Italian comfort food at its finest! This hearty dinner will be come a…

A Couple Cooks – Recipes worth repeating.

This baked Eggplant Parmesan recipe is classic Italian comfort food at its finest! This hearty dinner will be come a go-to.

Eggplant Parmesan

It’s got bubbly cheese, garlicky tomato sauce, and savory, meaty breaded eggplant: it’s Eggplant Parmesan! This vegetarian Italian classic is hearty, filling, and pleases just about everyone. Most restaurants use fried eggplant, but for a homemade version it’s much simpler to bake. Here’s our best baked Eggplant Parmesan recipe: faster and easier to make at home than most recipes and full of incredible flavor. Even our vegetable-averse 5 year old promptly asked for seconds! We hope it will become a go-to in your family like it is in ours.

Ingredients in this Eggplant Parmesan recipe

Eggplant Parmesan is a classic Italian dish made with layers of breaded eggplant, cheese, and tomato sauce, then baked until bubbly. Called parmigiana di melanzane in Italian, it comes from the Southern regions of Calabria and Sicily but is now served all over the world. The eggplant is fried in restaurant-style versions, but it’s easiest to make baked eggplant when making it in your home kitchen. Here’s what you’ll need for homemade eggplant Parmesan:

  • Eggplant
  • Flour (or almond flour for gluten-free)
  • Eggs
  • Grated Parmesan cheese
  • Plain panko (or breadcrumbs; use gluten-free panko for gluten-free)
  • Dried oregano
  • Fire roasted crushed tomatoes
  • Garlic
  • Fresh basil
  • Olive oil
  • Shredded whole milk mozzarella cheese
Eggplant Parmesan recipe

A few ingredient notes

As with any Italian dish, the success of this Eggplant Parmesan recipe depends on the quality of ingredients! Here’s what to look for when you’re shopping:

  • Look for medium eggplants. Size matters here: massive eggplant rounds don’t look quite as nice in the dish. But sometimes the grocery only has large eggplants, so use what you can find! The key is using 2 pounds: it should equal about 18 to 20 rounds.
  • Use fire roasted tomatoes. Fire roasted tomatoes make the best flavor: they taste sweet and smoky right out of the can. If you can’t find them, substitute best quality tomatoes with 1 teaspoon sugar and ½ teaspoon smoked paprika. Or, use 1 ½ cups best quality marinara sauce.
  • Whole milk mozzarella cheese makes a difference. It melts much better than part skim and has a richer flavor. It also melts better when reheating.
Baked Eggplant Parmesan

How to make Eggplant Parmesan: some tips

This baked Eggplant Parmesan recipe is faster and easier than most recipes, but it still takes about 1 hour to make and bake. Keep this in mind in your meal prepping (and review the notes below on make ahead tips). Here are a few notes about the process:

  • Place salt on the eggplant for just 10 minutes. This seasons them prior to baking. Many recipes require you to salt the eggplant for 1 hour, but this is not necessary. (In the past, people would do this to remove a bitter flavor, but today’s eggplants are bred to be less bitter. It also allows the eggplant to release moisture, but that’s not required with this baked method.)
  • Dredge the eggplant in flour, egg and breadcrumbs. This is the traditional combination in Italian cooking that you’d do prior to frying the eggplant. But it works just as well with baking!
  • Bake the eggplant for 20 minutes at 425 degrees Fahrenheit, flipping once. The hot oven makes them crispy and golden brown: like frying but with no extra oil!
  • Meanwhile, make the tomato sauce. Mix crushed tomatoes, garlic, fresh basil and olive oil.
  • Layer the eggplant with tomato sauce and mozzarella cheese in a baking dish. Bake for 15 minutes until the cheese is bubbly.

Leftover storage and make ahead tips

This Eggplant Parmesan recipe takes about 1 hour to make, which is not always possible for a weeknight dinner. We usually make this one for entertaining or on weekends, but you can also meal prep some of the components. This recipe also freezes well, which makes it great for a quick leftover dinner. Here are a few ideas for make ahead and storage:

  • Bake the eggplant slices in advance. This saves about 40 minutes off the timing of the recipe. Refrigerate the slices, then layer the dish and bake the day of making.
  • Leftovers store refrigerated for up to 3 days. You can make the entire dish in advance and refrigerate, but it’s so good freshly baked that we recommend the above option for make-ahead. Leftovers store well.
  • Freeze leftovers in a sealed container for up to 3 months. Place on the counter or in the refrigerator to thaw, or you can place it right into a 375 degree oven and reheat until warmed through and the cheese is melted. (If it’s room temperature, you can reheat at a higher temperature, like 425.)

What to serve with Eggplant Parmesan

Traditionally, Eggplant Parmesan is served with pasta. But you can also serve with salads, sauteed veggies and more. It makes a hearty, crowd-pleasing vegetarian dinner that’s great for parties and impressing a crowd. Here are a few ideas:

Eggplant Parmesan

More eggplant recipes

Love working with this tasty vegetable? Here are a few more eggplant recipes you’ll love:

This baked Eggplant Parmesan recipe is…

Vegetarian. For gluten-free, use almond flour and gluten-free breadcrumbs or go to Gluten Free Eggplant Parmesan.

Print
Eggplant Parmesan

Easy Eggplant Parmesan


  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 6 to 8

Description

This baked Eggplant Parmesan recipe is classic Italian comfort food at its finest! This hearty dinner will be come a go-to.


Ingredients

  • 2 pounds eggplant (about 2 medium large)
  • ¾ cup flour*
  • 3 eggs
  • 1 cup plus 2 tablespoons grated Parmesan cheese, divided
  • 1 cup plain panko (or purchased or homemade breadcrumbs)
  • 1 tablespoon dried oregano, divided
  • 1 ¾ teaspoons kosher salt, divided
  • 28 ounces fire roasted crushed tomatoes*
  • 3 garlic cloves, grated
  • 1 handful fresh basil, chopped, plus more to garnish
  • 2 tablespoons olive oil
  • 2 cups (8 ounces) shredded whole milk mozzarella cheese***

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper.
  2. Cut off the ends of the eggplant and cut it into 1/2-inch slices (to make approximately 18 slices). Sprinkle them with ¾ teaspoon salt and allow them to sit for 10 minutes while you prepare the breading ingredients. 
  3. Place the flour on a plate. Beat the eggs in a shallow bowl and set it aside. In another shallow bowl, combine the Parmesan cheese, breadcrumbs, 2 teaspoons oregano, and ½ teaspoon kosher salt and set it aside. 
  4. Dip both sides of each eggplant slice into the flour, then the eggs, then the Parmesan cheese mixture. Place each slice onto the prepared baking sheets. (Note: This gets messy; you may need to wash or wipe your fingers off after every few slices.)
  5. Place the trays in the oven and bake for 10 minutes, then flip and bake 10 to 15 minutes more, until tender and golden brown. 
  6. Meanwhile, make the sauce: In a medium bowl, mix the fire roasted tomatoes, grated garlic, 1 teaspoon dried oregano, ¾ teaspoon kosher salt, chopped fresh basil, and olive oil. Mix well until all the olive oil is incorporated. 
  7. Remove the eggplant from the oven. Spread 1 cup of the tomato sauce in the bottom of a 9 x 13″ pan. Add half the baked eggplant in a layer (about 9 slices), then top with 1 cup tomato sauce and 1 cup shredded mozzarella cheese. Add the second layer of eggplant (we like to add them right on top of the first layer to make 9 stacks). Top with another 1 cup tomato sauce and 1 cup shredded mozzarella on each stack. Top with the remaining 2 tablespoons grated Parmesan cheese.
  8. Bake for 15 minutes until the cheese is melted and browned. Allow to cool for 5 minutes, then top with additional chopped basil and serve. Store leftovers refrigerated for up to 3 days (or frozen for 3 months); reheat in the oven until warm.

Notes

*You’ll have about ⅓ cup flour left over and about 1 egg, but it’s easier for the breading. There also may be some panko left over. These items are not included in the nutritional info.

**Fire roasted tomatoes make the best flavor: they taste sweet and smoky right out of the can. If you can’t find them, substitute best quality tomatoes with 1 teaspoon sugar and ½ teaspoon smoked paprika. Or, use 1 ½ cups best quality marinara sauce.

***Whole milk mozzarella cheese melts much better than part skim mozzarella, and has a richer flavor. It also melts better when reheating leftovers. 

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian Inspired
  • Diet: Vegetarian

Keywords: Eggplant Parmesan, Eggplant Parmesan recipe, Baked Eggplant Parmesan, Recipe for Eggplant Parmesan, Baked Eggplant Parmesan recipe

A Couple Cooks - Recipes worth repeating.

Summer Vegetables in Red Sauce

Colorful summer vegetables simmered in a red sauce and spooned over warm polenta make a hearty and inexpensive summer meal.

The post Summer Vegetables in Red Sauce appeared first on Budget Bytes.

One of my favorite things about summer is all of the colorful vegetables. I pack my plate with as many vegetables as I can this time of year because I know that six months from now they won’t be nearly as delicious or inexpensive. Simmering a medley of vegetables in a simple jar of pasta sauce makes a really quick, filling, and inexpensive meal that you can spoon over a bowl of polenta, a plate of pasta, or even a hearty piece of toast. Simple and delicious!

Close up overhead view of vegetables in red sauce over polenta with a fork.

What Vegetables to Use

Whenever I make a recipe with multiple vegetables, I always try to make sure to get a variety of colors. So today I used eggplant (dark/purple), zucchini (green), red bell pepper (red), and yellow onion (white). But here are some other vegetables that would also work well in this recipe:

  • Carrots
  • Yellow squash
  • Green bell pepper
  • Spinach or kale
  • Mushrooms
  • Asparagus

Red Sauce Options

To keep this recipe extra simple, I just used a jar of store-bought pasta sauce, but just about any red pasta sauce will work here. If you prefer to make your own instead of buying pre-made sauce, you can try my quick weeknight pasta sauce, or a deeper slow cooker pasta sauce.

What to Serve with Vegetables in Red Sauce

I whipped up a quick Parmesan polenta to serve as the base for these vegetables and sauce, but they would be equally good over pasta, mashed potatoes, or even a sturdy piece of toast.

Overhead view of vegetables in red sauce in the pot.
Close up overhead view of cornmeal and vegetables in red sauce in a bowl with a fork on the side.

Summer Vegetables in Red Sauce

Colorful summer vegetables simmered in a red sauce and spooned over warm polenta make a hearty and inexpensive summer meal.
Course Dinner, Lunch, Main Course
Cuisine American
Total Cost $8.15 recipe / $1.36 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 1 cup vegetables each
Calories 263kcal
Author Beth – Budget Bytes

Equipment

Ingredients

Vegetables in Red Sauce

  • 1 yellow onion $0.32
  • 4 cloves garlic $0.32
  • 2 Tbsp olive oil $0.32
  • 1 eggplant $1.49
  • 1 tsp Italian seasoning $0.10
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.03
  • 1 red bell pepper $1.50
  • 1 zucchini $1.47
  • 1 24oz. jar pasta sauce $1.50
  • 2 Tbsp chopped fresh parsley (optional garnish) $0.10

Parmesan Cornmeal (optional)

  • 5 cups water $0.00
  • 1 tsp salt $0.05
  • 1 cup yellow cornmeal $0.40
  • 2 Tbsp butter $0.22
  • 1/4 cup grated Parmesan $0.36

Instructions

  • Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large pot. Sauté over medium heat until the onions have softened.
  • While the onion and garlic are cooking, dice the eggplant into ½-inch pieces. Add the eggplant to the pot with the Italian seasoning, salt, and pepper, and continue to sauté over medium heat.
  • Dice the red bell pepper. Once the eggplant has softened, add the diced bell pepper to the pot and continue to sauté.
  • Slice the zucchini into ¼-inch thick quarter-rounds, then add them to the pot. Continue to sauté just a couple minutes more, or until the zucchini just begin to soften.
  • Add the red sauce and 1/4 cup water to the pot and stir to combine. Let the vegetables simmer in the sauce for 5-10 minutes, or until they reach your desired level of tenderness.
  • While the vegetables are simmering, bring a separate pot of water to a boil.
  • Once boiling, stir in the salt, then pour in the cornmeal while whisking. Continue to cook and whisk until the cornmeal thickens (this should happen quickly).
  • Once the cornmeal has thickened, stir in the butter until melted, then add the grated Parmesan. Stir to combine, then taste and adjust the seasoning to your liking.
  • To serve, spoon ⅔ cup cornmeal into a bowl then top with one cup of the vegetables and red sauce. Garnish with chopped parsley if desired.

Notes

Other serving options include serving the vegetables and sauce over pasta, a hearty piece of toast, or even a baked potato!

Nutrition

Serving: 1serving | Calories: 263kcal | Carbohydrates: 35g | Protein: 7g | Fat: 12g | Sodium: 1143mg | Fiber: 8g
A bowl of summer vegetables in red sauce over polenta with a fork in the center.

How to Make Summer Vegetables in Red Sauce – Step by Step Photos

Garlic Onion and Oil in the pot.

Dice one yellow onion and mince four cloves of garlic. Add the onion and garlic to a large pot along with 2 Tbsp olive oil. Sauté over medium heat until the onions have softened.

Diced eggplant added to the pot.

While the onion and garlic are cooking, dice an eggplant into ½-inch pieces. Add them to the pot with 1/4 tsp salt, 1/4 tsp pepper, and 1/2 tsp Italian seasoning, and continue to sauté until the eggplant have softened.

Diced bell pepper added to the pot.

Dice one red bell pepper, add it to the pot, and continue to sauté.

Chopped zucchini added to the pot.

Slice one zucchini into 1/4-inch thick quarter-rounds. Add the zucchini to the pot and sauté just until the zucchini begins to soften.

pasta sauce being poured into the pot.

Add one 24oz. jar (3 cups) red sauce and 1/4 cup water to the pot and stir to combine.

Simmered vegetables in red sauce in the pot.

Let the vegetables simmer in the red sauce for about 10 more minutes. Taste and season with salt to taste.

Cornmeal being poured into a pot of boiling water with a whisk.

If you’d like to serve the vegetables over polenta, bring 5 cups of water up to a boil. Once boiling, stir in one teaspoon salt, then add one cup of cornmeal while whisking. Continue to cook and whisk until it thickens (this only takes a minute or two).

Butter added to cooked cornmeal.

Stir two tablespoons of butter into the thickened cornmeal.

Grated Parmesan being sprinkled over the cornmeal.

Finally, Stir in ¼ cup grated Parmesan. Taste the cornmeal and adjust the seasonings to your liking.

Close up overhead view of cornmeal and vegetables in red sauce in a bowl with a fork on the side.

Add about ⅔ cup of the cornmeal to a bowl and top with 1 cup of the vegetables in red sauce. Top with a little more Parmesan and some chopped fresh parsley. Enjoy!

The post Summer Vegetables in Red Sauce appeared first on Budget Bytes.

Vegan Eggplant Parmesan

This article is from Delicious Everyday.
Vegan Eggplant Parmesan is an easy and delicious dinner idea. A 30 minute dinner that is a breaded eggplant that is baked until crispy. Top with your favorite marinara sauce and pair with a side of pasta. …

This article is from Delicious Everyday.

Vegan Eggplant Parmesan is an easy and delicious dinner idea. A 30 minute dinner that is a breaded eggplant that is baked until crispy. Top with your favorite marinara sauce and pair with a side of pasta.  This vegan eggplant parmesan recipe is so simple to make, and you might have all the ingredients on...

Read On →

This content is copyrighted protected by DeliciousEveryday.com.

©2017 Delicious Everyday.

All content in this feed (including photographs and text) are copyrighted to Delicious Everyday and may not be republished in part or full without written permission and appropriate credit. Please contact me for republication or syndication rights.

If you suspect copyright infringement please contact me.

Our 35 Best Eggplant Recipes of All Time

You bought too many eggplants. Or, you have an extra one that you have no idea what to do with. Or, your family always makes the same dish and you want to switch it up. That’s where these 35 recipes come in handy. From yogurt-y dips (hello, Saturday pi…

You bought too many eggplants. Or, you have an extra one that you have no idea what to do with. Or, your family always makes the same dish and you want to switch it up. That’s where these 35 recipes come in handy. From yogurt-y dips (hello, Saturday picnic) to chocolate cake (yes, seriously), these are some of our favorite ways to use one of summer’s favorite vegetables fruits.


Our Best Eggplant Recipes

1. Mapo Eggplant

There are layers upon layers of savory, spicy flavor in this tofu-eggplant hybrid dish, inspired by Sichuan mapo tofu. Both elements get stir-fried in a wok, then simmered with peppercorns, chili powder, doubanjiang, soy sauce, wine, dark soy sauce, and sugar.

Read More >>

Vegan Pasta Primavera with Roasted Veggies

What’s that? You’re craving pasta but also want some veggies and protein? Well, you’ve made it to the right recipe. This easy Vegan Pasta Primavera has all the comforting goodness you love about pasta, plus plenty of versatile veggies and protein-packe…

Vegan Pasta Primavera with Roasted Veggies

What’s that? You’re craving pasta but also want some veggies and protein? Well, you’ve made it to the right recipe. This easy Vegan Pasta Primavera has all the comforting goodness you love about pasta, plus plenty of versatile veggies and protein-packed chickpeas! 

It’s simple, savory, optionally gluten-free, and a delicious way to use up any veggies you have lingering around (who, us?). With just 10 ingredients required, we can’t wait for you to give it a try.

Vegan Pasta Primavera with Roasted Veggies from Minimalist Baker →

The Absolute Best Way to Make an Egg Sandwich

In Absolute Best Tests, Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She’s seared more Porterhouse steaks than she cares to recall, tasted enough stuffing for 10 Thanksgivings, and mashed so many potatoes she may ne…

In Absolute Best Tests, Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She's seared more Porterhouse steaks than she cares to recall, tasted enough stuffing for 10 Thanksgivings, and mashed so many potatoes she may never mash one again. Today, she tackles the egg sandwich.


The breakfast sandwich has been around for far longer than you or your hangover.

Read More >>

Classic Ratatouille

This traditional ratatouille recipe is made the classic French way! Sop up these stewed late summer veggies with bread or…

A Couple Cooks – Recipes worth repeating.

This traditional ratatouille recipe is made the classic French way! Sop up these stewed late summer veggies with bread or serve as a side.

Ratatouille Recipe

Sure, you’ve heard of the Ratatouille movie: but do you know what ratatouille actually is? Not surprisingly, this humble dish that’s not anything like it’s glamorized movie version: thinly sliced vegetables served in a swirled stack. This classic French dish of stewed late summer vegetables is anything but fancy, but it’s a darn good way to use seasonal produce! Serve it as a side dish with fish or chicken, or as a main dish with white beans and crusty bread.

What is ratatouille?

Ratatouille is a classic dish from Southern France of stewed vegetables. There’s no formalized recipe or method, but it typically includes eggplant, tomato, zucchini, onion, and bell pepper. It’s a humble stew and surprise: not anything like the ratatouille you see in the Pixar movie.

  • Where did the Disney ratatouille recipe come from? In the 1970’s French chefs started making a version of the dish with thin sliced vegetables. French chef Thomas Keller riffed on this concept in his 1999 cookbook, calling the recipe Confit byaldi. Confit byaldi adds a tomato and pepper sauce on the bottom (piperade), then garnishes the thin-sliced vegetables with balsamic vinaigrette.
  • Chef Thomas Keller actually served as food consultant for the movie Ratatouille! He suggested this way to serve the humble dish to a food critic, which is how it made its way into the movie. It does seem like a pretty genius spin for a mouse to think up, so we’re glad to know it was actually a great real-life chef. (Source)
Ratatouille Recipe

Making a traditional ratatouille recipe: some tips

A traditional ratatouille recipe is a humble vegetable stew, filled with end of summer vegetables. Is it worth making? Absolutely! It’s a comforting dish that makes your kitchen smell like heaven as the garlic sizzles. The way it enhances the flavors is out of this world! Here are a few things to note about this ratatouille recipe:

  • Saute the veggies in two batches. The amount of vegetables is too large for the pot, so to get a good caramelization on them you’ll sauté in two batches. While some modern spins roast their ratatouille veggies, we wanted to go as classic as possible.
  • Then add garlic, tomatoes, and veggies and cook 30 minutes. At this point it’s totally hands off, so you can prepare the rest of the meal.
  • Serve with pistou if desired. Even better, serve it with classic French pistou over the top! Keep reading.

Serve with pistou to take it over the top

Though this is a traditional ratatouille recipe, we couldn’t resist adding a little spin! (Sorry, Remy.) Add a little green sauce to make this one really shine! What’s pistou?

  • Pistou is a classic French Provençal sauce made of garlic, olive oil and fresh basil. It’s like Italian pesto but without pine nuts, which gives it a looser texture.
  • Use an immersion blender or a mortar and pestle to make this traditional sauce.
  • The fresh, garlicky flavor notes really add to this humble dish.
Pistou

How to serve ratatouille

Ratatouille is a late summer recipe that works as main dish or a side dish for roast chicken or fish. But keep in mind: it’s all vegetables with no major source of protein to keep you full. To serve it as a main dish, pair it with a protein like white beans, chickpeas or bread and cheese. Here are some ideas:

How would you serve it? Let us know in the comments below.

Ratatouille Recipe

More classic French recipes

Love classic French recipes? Here are a few more delicious ways to enjoy French food:

This ratatouille recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Ratatouille

Classic Ratatouille Recipe


Ingredients

  • 1 medium eggplant, cut into 3/4” pieces
  • 1 medium zucchini, cut into 1/2-inch thick bite-sized chunks
  • 1 green pepper, diced
  • 1 yellow onion, sliced
  • 4 garlic cloves, minced
  • 3 tablespoons olive oil, divided
  • 1 large tomato, roughly chopped
  • 28-ounce can crushed San Marzano tomatoes
  • 1 ½ teaspoons kosher salt, divided
  • ½ tablespoon lemon juice
  • ¼ cup roughly chopped basil
  • Pistou, for serving

Instructions

  1. Prep the vegetables (except tomatoes) and add to a large bowl. Add the 2 tablespoons olive oil and kosher salt and toss to combine.
  2. In a large frying pan or large cast iron skillet, heat 2 tablespoons olive oil over medium high heat. Add half of the vegetables and cook about 5 minutes, stirring occasionally until lightly browned (not fully cooked) and remove to a bowl.
  3. Reduce the heat to medium. Add another drizzle of olive oil and cook the second half of the veggies in the same manner for about 5 minutes, then remove them to the same bowl.
  4. Keep the heat on medium. Add the minced garlic to the hot pan. Cook about 10 seconds, stirring constantly. Then add the chopped tomatoes with their liquid and cook for 30 seconds. Add the crushed tomatoes and ½ teaspoon kosher salt. Then add the cooked vegetables and stir.
  5. Simmer about 30 minutes until tomatoes are reduced and veggies are all tender, stirring occasionally. When it’s done, stir in the lemon juice, and add more salt and pepper to taste. Top with pistou if desired.

A Couple Cooks - Recipes worth repeating.

Perfect Roasted Eggplant (Tender, Caramelized!)

Is it just us or is eggplant totally misunderstood!? If you’re in the camp of only experiencing eggplant as a sad and soggy addition to mealtime, fear not, we have just the thing: perfect oven-roasted eggplant! It’s easy to prepare (just 3 ingredients,…

Perfect Roasted Eggplant (Tender, Caramelized!)

Is it just us or is eggplant totally misunderstood!? If you’re in the camp of only experiencing eggplant as a sad and soggy addition to mealtime, fear not, we have just the thing: perfect oven-roasted eggplant! It’s easy to prepare (just 3 ingredients, 30 minutes, and 1 pan required) and results in an addictive crispiness and caramelization. We had a hard time not snacking the whole batch right out of the pan! 

It’s perfect as a side with nearly any main and in wraps, bowls, and salads, or tossed with pasta.

Perfect Roasted Eggplant (Tender, Caramelized!) from Minimalist Baker →