This is a great appetizer, side dish or it can be prepared with a side of pasta to be served as vegetarian main dish. This dish is usually prepared fried in Italian recipes or in Turkish recipes, but I have tried making it in the oven, to make it healthier. I highly recommend this great healthy dish if you like Eggplants!
Details:Prep Time : 20min Cook Time : 20min
Ready Time : 40-45min
Servings : 6 servigns Ingredients: 3 Large eggplant ( cut into small 1-1 1/2 inch cubes) 1 tsp salt (to be used for the water with eggplant) 2 Bell Pepper ( Red and Yellow / Cut into small cubes) 2 Tbsp Olive Oil Salt to taste Tomato Sauce: 4 medium size tomatoes (peeled and chopped) 2 garlic cloves (chopped) Salt to taste 1/2 Tbsp Sugar 1/4 cup Basil ( chopped) Decorate: Small Baby Mozzarella’s ( 8-10 pieces) Fresh Basil ( chopped) Step 1:
Wash and cut the eggplants into 1-1 1/2 inch cubes. Place them into a deep dish and cover with water, add 1 tsp salt into the water. After 5 minutes remove eggplants to a paper towel by squeezing the excess water out. This process will remove the bitter taste of eggplant. Place them into a deep dish.
Add the bell peppers with the eggplants into the bowl, add 2 tbsp olive oil, salt to taste and mix well. Place it to a flat oven tray and bake in 425 F for at least 15-20 minutes or until golden color.
Remove the eggplants from the tray and place them into a oven safe baking dish after its cooked.
Place 4 medium size the tomatoes ( peeled and chopped), 2 garlic cloves, basil, 1/2 tbsp sugar, salt to taste into a small sauce-pan and simmer until the all the ingredients melted.
Pour the tomato sauce on top of the eggplants and place the small mozzarella’s on top of the tomato sauce. Place the dish in 400 F for another 10-15 minutes until the mozzarella melt.
After its cooked and the mozeralla has melted, decorate with fresh basil. Serve with fish, chicken or as an appetizer.