Eggplant Italiano

Name: Eggplant Italiano
Yield: Yield: 4 to 6 servings.
Cuisine: Italian
Ingredients: 1 stalk celery; 1 green or red bell pepper; 1 green or red bell pepper; 1 to 2 cups mushrooms; 1 Tbsp oil; 1 medium eggplant, peeled; salt and freshly ground black pepper to taste; salt and freshly ground black pepper to taste; ½ tsp each dried basil and dried oregano; ½ tsp each dried basil and dried oregano; 1 can (19 oz/540 mL) tomatoes (salt-free or regular); 1 can (19 oz/540 mL) tomatoes (salt-free or regular); 1 can (19 oz/540 mL) tomatoes (salt-free or regular); 4 to 8 oz (125 to 250 g) chilled low-fat mozzarella cheese (1 to 2 cups grated); 1 large onion, cut in chunks; 2 cloves garlic

Preparation info

Yield:
4 to 6
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

If you don’t tell them it’s eggplant, I won’t! It tastes like pizza without the crust. Serve as a side dish or main dish.

Ingredients

2 cloves garlic
1 large onion, cut in chunks
1 stalk ce

Europe
Italy
Side dish
Main course
Mediterranean
Vegetarian
Gluten-free

Method

Steel Blade: Drop garlic through feed tube while machine is running; process until minced. Add onion and process with quick on/offs, until coarsely chopped.

Slicer: Cut celery and bell pepper 1 inch shorter than top of feed tube. (If your processor has a wide-mouth feed tube, cut veggies to fit small feed tube.) Slice celery, pepper and mushrooms, using light pressure. Hea