This is my go to when I am out of time and rushing all week long, the best part is that its good for several days in the refrigerator. This dish is simple to make but very filling, I will even have a small bowl for breakfast if its in the fridge ready for me.
A plus is just leave off the cheese and its vegan and vegan never tasted better!
A plus is just leave off the cheese and its vegan and vegan never tasted better!
What you`ll need to make eggplant with tomatoes and Parmesan cheese :
1- small eggplant - Peeled and cubed
1/2 - large green bell pepper - chopped
1/2 - large onion - slices thin
1 - Can of diced tomatoes
1 teaspoon salt
1- teaspoon garlic powder
2 tablespoons of dried parsley
Parmesan cheese
Fresh Basil leaves - Chopped
Olive oil
How To Cook :
In a large skillet heat enough olive oil to cover the bottom of skillet. Cook the green bell peppers half way, add the onions and continue cooking till the onions are almost clear.
Add the eggplant and cook for 2 minutes.
Add the tomatoes, garlic, salt and parsley, mix together.
Cover and simmer on low for 20 minutes.
When serving add the fresh basil and sprinkle the Parmesan cheese over the top!
Enjoy.
Note : the reason I use small eggplants is because of the seed, they tend to be smaller.
By Andria Perry
Photos by Andria Perry
I like how you make your cutting it up. My grandmother just cut the eggplant in half and stuffed it. I think, it would be better like this. Going to have to try it next time.
ReplyDeleteIt depends on what you are making on how you cut it.
DeleteThis looks really good!!!!
ReplyDeleteAnd very easy!
DeleteLooks absolutely yummy- !!
ReplyDeleteThis is a favorite I can eat even for breakfast :)
Delete