Friday, July 30, 2010

Eggplant Pizzas

1 medium eggplant (about 1 1/4 pounds) peeled and sliced 1/2 " thick. Sprinkle with salt and let the eggplant sweat on cooling racks about 20 minutes. (optional step)
Olive Oil cooking spray
1 tablespoon olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 cups chopped tomatoes
1 clove garlic (about. 1/2 tsp.)
1 1/2 tsp. Italian Seasoning*  (I just use whatever spices I have on hand that are Italian.)

Italian Seasoning: 2T. Basil, 1 T. Marjoram, 1T. Oregano, 1 1/2 tsp. Rosemary, 1 1/2 tsp. Savory, 1 1/2 tsp. Thyme, 1 scant tsp. Sage

 Preheat the Oven to 350 degrees. Line a baking sheet with wax or parchment paper. Mist both sides of each eggplant slice with the cooking spray. Arrange slices on the prepared baking sheet. Bake for 15 to 20 minutes, or until tender.

 Heat the oil in a skillet over medium heat.  Add the onion, pepper, tomatoes, and seasoning and cook for 15 minutes, or until the vegetables are soft. Stir in the garlic.  Place a heaping teaspoonful on each eggplant slice. Bake for 10 minutes or until heated through.  Makes 4 small servings.