Eggplant Aubergine Summer Squash Tofu Stew Recipes

ARABIC EGGPLANT (AUBERGINE) STEW

Steps:

• Rinse eggplant.
• Trim off and discard stems.
• Cut eggplant into 2-inch cubes.
• In a 13x9 inch pan, mix eggplant, onions and oil.
• Bake at 450 degrees, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes.
• Drain and rinse garbanzos.
• Drain tomatoes and reserve juice.
• Measure juice and add water to make 1 1/3 cups.
• Add garbanzos, tomatoes and juice mixture to eggplant.
• Continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes.
• Add salt and pepper to taste.

EGGPLANT (AUBERGINE) -SQUASH CASSEROLE

Steps:

• Parboil eggplant and squash for two minutes, drain and set aside.
• Heat margarine in sauce pan.
• Saute onion, bell pepper and celery for 5 minutes.
• Add garlic, cook 2 minutes more.
• Add salt black pepper and flour.
• Stir until flour is absorbed.
• Stir in the cream and cheese.
• Remove from heat.
• Add mushrooms to the eggplant-squash mixture.
• Stir in the cream mixture.
• Turn into a lightly buttered 2 quart baking dish.
• Bake at 350 degrees for 30 minutes.
• Sprinkle evenly with bread crumbs and bake another 15 minutes or until browned.
• Makes 8 servings.