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My Nonna's Eggplant specialty came to the table. Freshly grated parmesan cheese capped the eggplant and peppers to perfection.
For a dedicated post...refer here:
http://www.foodessa.com/2013/07/eggplant-pepper-egg-parmegiano.html
Ingredients
- . > (American / Metric measures) <
- . 4 Tbsp. (60ml) E.V.Olive Oil
- . 1 big sweet onion, chopped small
- . 2 small garlic cloves, finely minced
- . 2 medium red bell peppers, cubed small
- . 2 medium eggplants, cubed small
- . 3 medium Italian tomatoes* (Roma, San Marzano)
- . 1/2 cup (125ml) water
- . 1 tsp. (5ml) sea salt
- . 1 tsp. (5ml) each of dried oregano and basil
- . 1/2 tsp. (2.5ml) each of dried marjoram and sage
- . 6 large eggs
- . 1 cup (80g) grated Parmigiano Reggiano cheese, packed
- .
- . * Substitute if fresh tomato is not available: 1 can (398ml) San Marzano tomato, crushed...Plus half the can filled with water.
Directions
- . Prepare the eggplant cubes first: Once the eggplant has been chopped into cubes, place them into a colander. Salt lightly in stages so that it's allowed to sweat out its water and bitterness. Set aside for about 15 minutes.
- . Meanwhile, in a large skillet, heat the olive oil and add the onions on medium heat. Sauté until lightly caramelized for about 10 minutes.
- . Add the minced garlic and red peppers. Cook for about 5 minutes before adding the eggplant. Cook until the eggplant softens.
- . Afterwards, add the tomatoes and water. The salt and herbs should also be added at this point. Cook for another 5 minutes.
- . Meanwhile, beat the eggs vigorously. Pour over the cooked vegetable mix. With a spatula, properly incorporate the eggs until completely cooked. At this point, you may need to lower the heat a little.
- . At the very end, add the grated cheese. Serve warm with your favourite cheeses, crusty bread or crackers.
- . Claudia's flavourful wishes from...FOODESSA.com
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