Soups
and Vegetables:
Italian
Baked Eggplant
from
Great
Lake Effects:
Buffalo
Beyond Winter and Wings
INGREDIENTS:
1
large eggplant
1
clove of garlic, thinly sliced
1/4
cup olive oil
1
large white onion, finely chopped
1
rib celery, peeled, finely chopped
1
(15-ounce) can stewed tomatoes
1
Tablespoon sugar
1
teaspoon finely chopped fresh basil
Salt and pepper to taste
1/2
cup shredded sharp Cheddar cheese
TO
PREPARE:
Cut
the eggplant lengthwise into halves. Scoop out the
pulp carefully, leaving the shells intact. Chop the pulp
into 1/2-inch pieces.
Sauté
the garlic in the olive oil in a 12-inch skillet for
2 minutes. Add the eggplant pulp, onion and celery;
reduce heat to medium.
Sauté
for 10 minutes or until the vegetables are tender,
stirring frequently. Stir in the undrained tomatoes.
Cook
until thickened and most of the liquid has evaporated,
stirring frequently. Add the sugar, basil, salt and
pepper and mix well. Spoon into the shells; sprinkle
with the cheese.
Arrange
the stuffed shells in a shallow baking dish; pour
hot water to a depth of 1/2 inch around the shells.
Bake
at 375 degrees for 20 to 30 minutes or until light
brown.
SERVINGS:
2
Copyright 1997 The Junior
League of Buffalo, Inc. All rights reserved.
Visit The
Junior League of Buffalo web site (http://www.jlbuffalo.org)
to purchase copies of Great Lake Effects: Buffalo
Beyond Winter and Wings, e-mail [EMAIL PROTECTED]
or call (716) 882-7520.
The Junior League of Buffalo
is an organization of women committed to promoting volunteerism, developing
the potential of women and to improving communities through effective action
and leadership of trained volunteers. Its purpose is exclusively educational
and charitable. A portion of the proceeds from the sale of Great
Lake Effects: Buffalo Beyond Winter and Wings will help
support the Junior League of Buffalo's signature project, Kids Café,
in partnership with the Food Bank of Western New York.
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