This month’s newsletter theme was Eggplant, one of our favorite year round vegetables. With summer drawing to an end, you will want to make up at least one more batch of Ratatouille with the last of summer’s tomatoes.
2 T Marisolio Cobrancosa olive oil
3 cloves garlic, minced
1 onion, chopped
1 eggplant, cut into 1/2″ cubes
2 T. minced parsley
2 zucchini, sliced
2 cups sliced mushrooms
1 red pepper, chopped
2 tomatoes, chopped
1 cup Parmesan cheese
Prepare an oven proof Dutch oven with olive oil to coat bottom. Preheat oven to 350 degrees.
On the range top, saute the onion and eggplant in olive oil for about 10 minutes on medium low, add garlic and saute 30 seconds. Sprinkle with minced parsley and salt to taste.
Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
Bake covered at 350 for 45 minutes to an hour. Remove cover halfway through cooking process.
If you haven’t tried the Cobrancosa olive oil (on sale all this month) do stop by Marisolio Tasting Bar at 488 Main Street in Murphys. We would be happy to have you taste it, as well as the other items on special for September.