Yield: 6 Servings
Measure | Ingredient |
---|---|
3 smalls | Eggplants |
\N \N | Garlic powder to taste |
¼ teaspoon | Freshly ground |
\N \N | Black pepper |
1 \N | Zucchini |
1 \N | Yellow squash |
4 mediums | Tomatoes |
2 \N | Onions |
1 \N | Green pepper |
1 \N | Clove garlic; minced |
2 teaspoons | Olive oil |
¼ teaspoon | Oregano |
1½ teaspoon | Salt |
½ teaspoon | Sugar |
2 tablespoons | Chopped parsley |
2 tablespoons | Lemon juice |
1 cup | White wine |
1. Slice the eggplants lenghthwise, scoop out some of the insides, and flatten bottoms so boats (eggplants) lie flat. Season with a little garlic and ⅛ teaspoon black pepper. Steam in a steamer for 1 minute and set aside to cool.
2. To prepare the stuffing, dice the zucchini and yellow squash. Peel, seed, and dice the tomatoes. Cut the onions and green peppers into ¼-inch slices.
3. Saute the minced garlic in the olive oil; add the onions, green peppers, zucchini, and yellow squash. Cook over medium heat until tender. Add the tomato, oregano, ⅛ tsp. pepper, salt, sugar, parsley, and lemon juice; add the white wine and simmer for 10 minutes. Fill the eggplant boats and bake for 10 minutes at 325 F; remove and serve immediately. For a delicious varation, sprinkle each filled eggplant boat with shredded Mozzarella cheese before baking.
THE ESPLANADE
WATERSIDE, NORFOLK. WINE: CHA-
TEAU ST. JEAN CHADONNAY, 1980
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .