Capsicum With Eggplant Food

EGGPLANT STUFFED BELL PEPPERS

Steps:

• Place peppers in boiling water for 3 to 4 minutes to soften, drain thoroughly set aside.
• Pour oil in large skillet, stir in eggplant and garlic
• Cook until eggplant is soft, approximately 20 minutes.
• Remove from heat.
• Preheat oven to 350.
• Stir bread crumbs into eggplant mixture; toss until bread crumbs are moistened.
• Stir in basil, parmesan cheese,pepper, goat cheese, parsley and pine nuts.
• Fill softened peppers with filling.
• Place peppers in oiled 9 x 13 pan. Pour about 1 cup water into pan.
• Bake in oven covered for about 45 minutes.
• Remove from oven.
• Cover each pepper with marinara sauce.
• Return to oven for another 10 minutes.

CAPSICUM WITH EGGPLANT

Steps:

• Heat vegetable oil in a large saucepan.
• Add the chopped onion .
• Stir and cook until onions become creamy, golden, and translucent.
• then add salt,coriander,turmeric,salt,red chillies,tomatoes and green chillies.stir 2-3 minutes. then add capsicum,potatoes and eggplant.
• Cover and allow to simmer for twenty minutesor until vegetables are cooked).
• Sprinkle chopped coriander leaves on top of the curry.

SPICY EGGPLANT AND CAPSICUM (BELL PEPPER) CHUTNEY

Steps:

• Place the eggplant in a large colander, sprinkle with the salt and toss to combine. Place the colander in the sink and stand for 1 hour for the eggplant to degorge. Rinse the eggplant well and pat dry with paper towel.
• Combine the eggplant, capsicum, onions, dates, vinegar, brown sugar, chillies, garlic and cumin seeds in a large heavy-based saucepan (about 4-litre/16-cup capacity). Stir over high heat until the sugar dissolves. Bring to the boil.
• Reduce heat to medium-low and boil gently, stirring occasionally, for 1 1/2 hours or until all the excess liquid has evaporated and the mixture is thick. Stir the chutney more frequently towards the end of cooking.
• Remove the saucepan from the heat and stand for 2-3 minutes. Stir and then ladle into hot sterilised jars. Seal tightly and turn upside down for 2 minutes. Invert and allow to cool. Label, date and store in a cool dark place for at least 1 month before using.
• Serve with aged cheddar on crusty bread, with Indian curries, on roast beef sandwiches, with roast vegetables or pork, or add a spoonful to chunky vegetable soups.
• This chutney will store in a cool, dark place for 6 months. Once opened, keep in the fridge for up to 8 weeks.

EGGPLANT WITH CAPCISUM, MUSHROOM AND FETA CHEESE

Steps:

• Heat a little butter.
• Stir-fry the onions until soft and golden brown.
• Remove from flame.
• Then, fry mushrooms until well-browned.
• Remove from heat.
• Keep aside.
• Add a little more butter.
• Saute the red capsicum.
• Remove from flame.
• Keep aside.
• Heat some oil in a frying pan.
• Shallow-fry the eggplant until golden in colour and cooked on both sides.
• Drain on an absorbent paper towel.
• Wipe the frying pan completely with an absorbent paper towel.
• Arrange the eggplant on a flat dish.
• Arrange onion rings over it.
• Arrange the capsicum over it.
• Combine the sauteed mushrooms, feta cheese and thyme.
• Sprinkle the combined mixture over the capsicum.
• Garnish with chopped parsley.
• Pour a little olive oil before serving.

ROASTED RED BELL PEPPERS WITH EGGPLANT (FUNGHETTO)

Steps:

• For the peppers: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side-up, on the baking sheet and drizzle with the olive oil. Bake until the peppers are tender but still holding their shape, about 20 minutes.
• For the eggplant: Heat the vegetable oil over medium-high heat in a 12-inch nonstick skillet. Add the eggplant in batches and cook, stirring frequently, until golden, 15 to 20 minutes. Drain on paper towels and season with salt.
• For the filling: Combine the cooked eggplant, tomato-basil sauce, olives, capers, salt and pepper in a 12-inch nonstick skillet. Bring to a simmer and cook until slightly thickened, about 8 minutes.
• For the topping: In a small bowl, combine the breadcrumbs and Parmesan.
• Preheat the broiler.
• Spoon the filling into the bell peppers and sprinkle the topping over the filling. Drizzle with the olive oil and broil until a golden crust forms, 2 to 3 minutes.

ROASTED EGGPLANTS WITH RED CAPSICUM, TOMATOES, FETA CHEESE AND G

Steps:

• Place the eggplant slices in a large bowl.
• Sprinkle with salt.
• Keep aside for 30 minutes.
• Rinse slices under running water, drain and pat dry on a paper towel that will absorb the water.
• Line oven tray with baking paper.
• Place a tomato slice and capsicum slice between 2 eggplant slices.
• Prepare all the eggplant slices in the same way.
• Arrange on the baking tray.
• Combine olive oil, vinegar-grape juice mixture and garlic.
• Drizzle this combined mixture over the arranged eggplants.
• Top with crumbled feta cheese.
• Cover.
• Bake in a moderately hot oven for 35 minutes.
• Brush the veggies with pan juices (liquid which has been collected in the baking tray).
• Bake uncovered for another 25-30 minutes or until well browned.
• Sprinkle basil just before serving.