Salt the eggplant slices and set aside for about 20-30 minutes and let them sweat.
Squeeze the rounds gently to eliminate the brownish liquid, flatten back into shape, and pat dry.
Dip rounds quickly into olive oil to coat letting excess run off.
Place on a baking pan and bake in a preheated 450 degree oven until lightly browned.
In a saute pan, carefully and lightly, saute the onions, peppers and garlic in olive oil.
Add the tomatoes, basil, mint and parsley and saute for a few minutes more.
Place the browned eggplant in a baking pan and arrange the sauted vegetables on the eggplant rounds and pour tomato sauce sparingly over the top.
Place in a 375 degree oven for and additional 1/2 hour.
Remove, cool and chill.
Served cold.
Ingredients:
2 medium round eggplants, sliced into 1/2 inch rounds ( do not peel)
1/4 chopped armenian parsley (Flat leaf variety) or 1/4 Italian parsley ( Flat leaf variety)
2 red onions, sliced in rounds
2 red bell peppers or 2 green bell peppers or 2 gold bell peppers, sliced in rounds
1 large tomatoes, sliced in rounds
2 garlic cloves, crushed
1 tablespoon chopped fresh mint leaves
1 teaspoon chopped fresh basil leaves
tomato sauce, 1 can
1/2 cup extra virgin olive oil
Steps/Methods:
Salt the eggplant slices and set aside for about 20-30 minutes and let them sweat.
Squeeze the rounds gently to eliminate the brownish liquid, flatten back into shape, and pat dry.
Dip rounds quickly into olive oil to coat letting excess run off.
Place on a baking pan and bake in a preheated 450 degree oven until lightly browned.
In a saute pan, carefully and lightly, saute the onions, peppers and garlic in olive oil.
Add the tomatoes, basil, mint and parsley and saute for a few minutes more.
Place the browned eggplant in a baking pan and arrange the sauted vegetables on the eggplant rounds and pour tomato sauce sparingly over the top.
Place in a 375 degree oven for and additional 1/2 hour.
Remove, cool and chill.
Served cold.
