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Mediterranean Eggplant Skillet for Meatless Mondays & Beyond |
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Real Food, Fresh & Flexible. Weeknight Easy. Weight Watchers Friendly. Low Carb. Naturally Gluten Free. Vegetarian.
Reader Recipe: An Oldie But Goodie
Many thanks to reader Lou Grubaugh who forwarded this recipe, calling it an “oldie but goodie”.
The Oldie? The source is a 25-year old 1987 Sunset Recipe Annual where the headnotes read, “Alone, eggplant is unassertive, but in the proper company, this retiring vegetable grows bold.”
The Goodie? Mediterranean Eggplant Skillet has many of the same ingredients as Ratatouille and Caponata yet turns out an entirely different dish, the way a poached egg is nothing like a scrambled egg and a hot dog is a far cry from a pork chop.
Twenty-five years from now, let’s hope that people will still be sharing this recipe. That would make a Really Old Oldie and a Really Good Goodie.
You'll Love Mediterranean Eggplant Skillet If ...
- you're building a repertoire of year-round recipes
- pretty purple eggplant are so tempting!
- the day calls for a light but filling, satisfying supper
- cooking time is short
- dishwashing is a chore
QUICK SUPPER: MEDITERRANEAN EGGPLANT SKILLET
Time to table: 45 minutes
Makes 5 cups
- 1 tablespoon olive oil
- 1 onion, cut in large pieces
- 3 cloves garlic, roughly chopped
- 1 globe eggplant, about 1 pound, cut in one-inch cubes
- 1 teaspoon dry basil
- 1 zucchini, about 1/2 pound, cut in thick half moons
- 15 ounces canned diced tomatoes (see TIPS)
- 3/4 cup (2.5oz/70g) feta cheese, crumbled
- Salt & pepper to taste
In a large Dutch oven or heavy pot, heat the oil until shimmery on medium heat. Add the onion and garlic, stir to coat with fat, then cook until the onion begins to turn color, about 10 minutes, stirring occasionally.
Stir in the eggplant and basil. Cover and cook until the eggplant begins to turn color, about 10 minutes, stirring occasionally. Stir in the zucchini and cook for 10 to 15 minutes, until the eggplant and zucchini are almost completely cooked, stirring occasionally.
Stir in tomato and heat through. Just before serving (see TIPS), stir in the feta and season to taste.
Serve hot as a side dish or as a vegetarian main dish with Oven-Baked Brown Rice or Garlicky Polenta.











Seasonal Cooking: This Same Week, Across the Years
Beef Stew with Cranberries Tin Foil Chicken & Veggies
Italian Lemon Chicken
Oven-Baked Brown Rice
Winter Tomato Soup
Broiled Grapefruit
Mediterranean Eggplant Skillet
Why I Switched from Weight Watchers to Medifast
Slow Cooker Curried Vegetable Stew
DIY Power Balls
This Week, Elsewhere
Steamed Vegetable MedleyA Veggie Venture
More Healthy Vegetarian Recipes for Meatless Mondays
(hover with a mouse for a description; otherwise click a photo to view the recipe)~ more meatless main dishes ~
~ more vegetarian & vegan recipes ~
More Eggplant Recipes
(hover with a mouse for a description; otherwise click a photo to view the recipe)~ more eggplant recipes ~
from Kitchen Parade
~ Baba Ganoush ~
~ Roasted Baby Eggplant Halves with Herbs ~
~ Eggplant Steaks ~
~ more eggplant recipes ~
from A Veggie Venture, my food blog
Shop Your Pantry First
(helping home cooks save money on groceries)~ eggplant recipes ~
~ zucchini recipes ~
~ tomato recipes ~
~ cheese recipes ~
~ All Recipes, By Ingredient ~
~ How to Save Money on Groceries ~
© Copyright Kitchen Parade 2012, 2013, 2019 & 2020 (repub)
I love the sound of this, just loaded with my favorite flavors!
ReplyDeleteHi Alanna,
ReplyDeleteI was reading one of your other recipes - one for a parsnip soup - where you said, "I've long been a seasonal cook: no tomatoes in February, no parsnips in August, no asparagus in November." Where do you get eggplants and zucchini this time of year in St. Louis?
Ahhh ... the quandary of seasonal eating in a northern climate. As you might guess, the eggplant and zucchini are from the grocery, imported from somewhere. Our CSA is bringing us local greens and potatoes and carrots still however.
ReplyDeleteSeasonal eating, to me anyway, also means adapting to the seasons. In winter that means focusing on what's available, what is somehow right for the season (here, a light, healthy dish after the holidays) as much as, maybe more than, what's "local".
Thanks for the chance to think on this for a bit. What is your OWN thought?
I don't mean to be difficult, but I don't really see the contradiction in eating light and healthy and eating locally and/or in season in winter. I also live in a northern clime, but fortunately for me, I love winter produce. Right now, this means lots of squash (spaghetti, red kuri, acorn, butternut, kabocha, etc.), all different types of greens, beets, carrots, parsnips, kohlrabi, celery root, sweet potatoes, regular potatoes, radishes, onions, homemade preserves made with the summer's bounty (including tomato sauce), beans, yogurt and eggs from a local dairy, lean proteins like chicken, etc.
ReplyDeleteAnonymous ~ Your point is well-taken. Thanks for the challenge to my own practices. You sound as if you've really got it together, I'm impressed.
ReplyDelete