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Here is a wonderful recipe shared by one of our members. Thank you, Cheri, for sharing. I highly suggest you go to this website for more recipes. It is a kick!! Great pictures too!! www.smittenkitchen.com
1/2 onion, finely chopped
2 cloves garlic, thinly sliced
1c. tomato puree
2 tbl. olive oil, divided
1 small eggplant (your small Japanese is perfect)
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper (or green)
few sprigs fresh thyme (or dried)
salt and pepper to taste
Few tablespoons soft goat cheese, for serving (optional)
Preheat oven to 375. Pour tomato puree into bottom of an oval baking dish, approximately 10" across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.
Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.
On a mandolin, adjustable blade slicer or with a very sharp knife, cut the eggplant,
zucchini, yellow squash and red pepper into very thin slices, approximately 1/16 inch thick.
Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the out edge to the inside of the baking dish,
overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.(if you have access to a computer, the picture of this is a must see!)
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