Eggplant Catalan
Ingredients
1 medium eggplant, 1 1/4 to 1 1/2 lbs.
Salt
1/3 cup olive oil or salad oil
1 Tbs. dried basil leaves
1 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves
1/4 tsp. dried rosemary
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1 medium onion, finely chopped
1 stalk celery, finely chopped
1 can (1 lb.) tomatoes
2 Tbs. tomato paste
1/4 cup dry red wine (optional)
1/4 cup chopped parsley
1/2 tsp. salt
1/8 tsp. coarsely ground black pepper
Dash cayenne pepper
Salt
1/3 cup olive oil or salad oil
1 Tbs. dried basil leaves
1 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves
1/4 tsp. dried rosemary
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1 medium onion, finely chopped
1 stalk celery, finely chopped
1 can (1 lb.) tomatoes
2 Tbs. tomato paste
1/4 cup dry red wine (optional)
1/4 cup chopped parsley
1/2 tsp. salt
1/8 tsp. coarsely ground black pepper
Dash cayenne pepper
Methods/steps
1
Cut unpeeled eggplant into 1/2-inch slices
Spread on paper towels; sprinkle generously with salt
Let stand 20 minutes
Blot surface moisture
2
Brush both sides of eggplant with some of the oil
Arrange slices in a single layer in a greased, shallow baking pan
Mix 1 Tbs
of the oil, herbs, and garlic; reserve 1 tsp
of mixture
Sprinkle remaining mixture evenly over eggplant
Sprinkle with cheese
3
Brown onion and celery lightly in remaining oil in a medium frying pan
Mix in tomatoes (coarsely chopped, with liquid), tomato paste, wine, parsley, salt, black and cayenne peppers, and reserved mixture
4
Bring to boiling, cover, reduce heat
Simmer 20 minutes
Uncover, cook until sauce is thick, 8 to 10 minutes
5
In the meantime, bake eggplant at 425 degrees until tender and brown, 20 to 25 minutes
Serve with tomato sauce
Cut unpeeled eggplant into 1/2-inch slices
Spread on paper towels; sprinkle generously with salt
Let stand 20 minutes
Blot surface moisture
2
Brush both sides of eggplant with some of the oil
Arrange slices in a single layer in a greased, shallow baking pan
Mix 1 Tbs
of the oil, herbs, and garlic; reserve 1 tsp
of mixture
Sprinkle remaining mixture evenly over eggplant
Sprinkle with cheese
3
Brown onion and celery lightly in remaining oil in a medium frying pan
Mix in tomatoes (coarsely chopped, with liquid), tomato paste, wine, parsley, salt, black and cayenne peppers, and reserved mixture
4
Bring to boiling, cover, reduce heat
Simmer 20 minutes
Uncover, cook until sauce is thick, 8 to 10 minutes
5
In the meantime, bake eggplant at 425 degrees until tender and brown, 20 to 25 minutes
Serve with tomato sauce
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