Recipe Eggplant And Tomatoes

Add red and or green bell pepper strips to the eggplant and tomatoes.

Recipe eggplant and tomatoes. Preheat oven to 450. Simply toss all the ingredients tomatoes bell pepper onion and garlic in a heated skillet all at once season with oregano salt and pepper and sauté until soften and fragrant. Layer eggplant tomato and onion in a lightly greased 13x9 in.

Simmer over medium low low heat for another 10 minutes to allow flavors to deepen. Add a small sliced onion to the eggplant and tomato mixture. Cover reduce heat and simmer 5 minutes.

Add toasted walnuts to the roasted eggplant and tomatoes before you sprinkle with parmesan cheese. Add onion and bell peppers. Let stand 30 minutes.

Remove roasted eggplant from oven turn oven off and add eggplant to the tomatoes and chickpeas. Drizzle with 4 tablespoons butter. Layer one slice of tomato on top of each eggplant round.

Place some tomato slices over the eggplant and then a few slices of onion. Add garlic and sauté for 1 minute. Add a few strips of diced cooked bacon to the eggplant and tomatoes.

Arrange eggplant rounds on the cookie sheet and sprinkle parmesan over the eggplant. Add the eggplant salt black pepper and tomatoes. In a small bowl stir together the bread crumbs and remaining olive oil.