Cook1 hr 52 mins
This is a delicious side dish for any roasted or broiled meat. Recipe is from the "The New York Times" cookbook by Craig Claiborne.
- 1 large eggplant
- boiling water, salted
- 1⁄4 cup butter
- 4 large onions, peeled and sliced
- 2 garlic cloves, finely chopped
- 3⁄4 lb fresh mushrooms
- 4 large tomatoes, peeled and chopped
- 2 green peppers, seeded and cut in strips
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 1 bay leaf
- 1⁄4 teaspoon basil
- 1⁄4 teaspoon oregano
- 1⁄8 teaspoon ground cloves
- 1⁄4 cup breadcrumbs, buttered with
- Preheat oven to 275 degrees.
- Peel the eggplant and cut into 1 inch-thick slices.
- Cover with boiling, salted water and simmer for 10 minutes; drain well.
- Melt the butter, add the onions and garlic and saute until lightly browned.
- Remove stems from the mushrooms and reserve for another use.
- Add mushroom caps to the onions and garlic and cook, stirring, an additional 5 minutes.
- Add the tomatoes, green peppers, salt, pepper, herbs and spices and simmer 10 minutes.
- Place alternating layers of eggplant and sauce in a buttered two-quart casserole.
- Cover with buttered crumbs and bake one and one-half hours.