By SaraFish on January 13, 2005
"Fresh winter veggies flavored with seasoned oil and triple cooked. I named this Christmas Eggplant because it was my in-laws contribution to our holiday potluck this year and it was fabulous!"
Serving Size: 1 (278 g)
Servings Per Recipe: 6
"I made this yesterday for Christmas dinner and it is so VERY good! I made a few changes, but the integrity of the recipe is still intact. As I was cooking the veggies, I wanted more color, so I added a 2nd red bell pepper. The directions didn't say when to add the tomato, so I added them just before baking so they didn't mush down in the pot. The only major change I will make next time, and there WILL be a next time, is to cut the amount of oil in half to bring it down to 3 WW points per serving. I couldn't really drain any oil off the veggies because they had absorbed almost all of it. So, next time I just won't add so much. As is, the recipe is 5 WW points per serving, which is higher than I'd like for a veggie dish. This would probably also be very good with a dash of cayenne for a little spice. Yum!"