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Last week Mom and I made eggplant casserole . . .

 

. . . with sauce from scratch.

Here's the finished product just before it was popped in the oven:





The road to eggplant paradise starts with slices lightly sautéed in olive oil . . .








. . . then layered with hatch chilies . . .







. . . and zucchini before laying on the sauce . . .









. . . made with tomatoes from the family farm plus a few cans of Contadina at the end of the process.  There's sautéed shallots and an orange bell pepper in the sauce, too.

Making the casserole was an all-afternoon project with Mom.  No special occasion - the only reason was Uncle Jake's generosity with pounds of tomatoes from his garden.

Art

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