Eggplant and Tomato Casserole

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Ingredients (use vegan versions):


  • 2 large eggplants
  • 5-6 fresh tomatoes (or 1 can diced tomatoes)
  • 3 hungarian peppers or other mild/sweet pepper
  • 1/4 cup olive oil**substitutions are not recommended**
  • dash of vegan red wine vinegar

Directions:

This is a simple but delicious recipe. Cut the skin off the
eggplants. Cube them and sprinkle them with salt to ‘sweat
out’ the excess moisture. Let them sweat for 30 minutes,
then rinse them in a collander and pat them dry. Put a few
tablespoons of olive oil in a skillet and fry the eggplant
until well done. Add more oil if needed. Remove from oil and
drain on a paper towel. Chop the hungarian peppers and saute
in the remaining oil. Chop the tomatoes and add them to the
peppers. Let them simmer for 5-10 minutes, then add the
eggplant. Let simmer 5 minutes more. Take it off the heat
and add a few dashes of vinegar. Chill and serve. This dish
may be a bit oily for some if you are not used to cold olive
oil dishes, but it is a nice cool side dish in summer.


Serves: 4


Preparation time: 1 hour

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