Category Archives: Eggplant

Red Pesto and Vegetable Penne

1/4 cup olive oil
1 eggplant, cubed
1 red pepper, deseeded and chopped
1 orange bell pepper, deseeded and chopped
12 ounces dry penne pasta
3 tablespoons red pesto sauce
2 tablespoons rice vinegar
fresh ground black pepper
8 ounces feta cheese
basil leaves (to garnish)

Heat the olive oil in a large pan, add the eggplant and peppers, and sauté over a moderate heat for 10 minutes until the eggplant is golden and the peppers softened and browned at the edges.
While the vegetables are sautéing, cook the penne in a large pan of boiling water for 8 minutes or until al dente. Drain, return to the pan and add the red pesto, stirring until the penne is coated. Add the rice vinegar to the eggplant and pepper mix, and season with black pepper. Spoon the penne on to warm plates and pile the vegetables on top. Crumble over the feta cheese and serve garnished with basil leaves.

4 Servings


Debbie’s Mom’s recipe

1 1/2 cups eggplants, peeled and diced
1/2 cup onions, thinly sliced
1 clove garlic, minced
3 tablespoons olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 1/2 cups zucchini, sliced
1 16 oz. can tomatoes, stewed
1 teaspoon salt
1/4 teaspoon Italian seasoning
1 (7 3/4 oz.) can mushrooms
dash pepper

Place eggplant, onion, garlic and oil in a 2 quart casserole. Cook in microwave oven 5 minutes.
Cut peppers into 1/2 strips. Mix peppers and zucchini with eggplant mixture.
Add seasonings to tomatoes. Mix with vegetables. Cook in microwave oven 8-10 minutes. Let stand 5 minutes.

*You can use vegetable soup in place of tomatoes and cut corn off the cob and add to the casserole.

Minestrone Genovese

1oz. dried porcini mushrooms
1/4 lb. Swiss chard, stems removed
1/4 lb. spinach, stems removed
2 small zucchini, diced
2 medium white potatoes, peeled and diced
2 Japanese eggplants, peeled and diced
2 tbsp. extra-virgin olive oil
2 cups pasta
2 cups cooked white beans
2 tbsp. pesto (see recipe below) Freshly ground black pepper

Soak porcini in 2 cups warm water until soft, about 20 minutes. Remove porcini, rinse, chop and set aside. Pour porcini water through a coffee filter and reserve. Chop chard and spinach leaves.
Bring porcini water and 6 cups salted water to a boil in a large pot. Add porcini, chard, spinach, zucchini, potatoes, eggplant and oil. Reduce heat to low and simmer, uncovered, for 1 hour.
Add pasta to soup. Cook pasta for about 10 minutes, add beans and cook 5 minutes longer. Stir in pesto and season with salt and pepper. Serve hot or, in the Genovese tradition, at room temperature. Sprinkle with parmigiano-reggiano, if you like.


2 tightly packed cups stemless fresh basil leaves
2 tbsp. pine nuts
2 cloves garlic, peeled and chopped
Coarse salt
1/2 cup mild extra-virgin olive oil
1/2 cup grated parmigiano-reggiano

Crush basil, pine nuts, garlic and a large pinch of salt into a fine paste with mortar and pestle. Drizzle in oil, stirring constantly, then stir in parmigiano-reggiano. Put plastic wrap directly on surface of pesto, then set aside. If using a food processor, put pine nuts, garlic and salt into the bowl of the food processor fitted with a metal blade and blend to a paste. Add basil, drizzle in oil and process until smooth. Transfer to a bowl and stir in parmigiano-reggiano.

Eggplant Parmesean

4 eggplants, sliced 1/2″ thick
dash salt
2 cups seasoned bread crumbs
2 eggs, beaten
4 cups spaghetti sauce
2 cups mozzarella cheese, shredded
1/4 cup Parmesan cheese

Sprinkle salt on slices of eggplant. Let sit for 30 minutes, blot moisture from eggplant slices.

Dip each slice of eggplant in egg then in bread crumbs. Fry in a small amount of oil until browned on both sides. Drain on paper towels.

Put one cup of sauce on bottom of 13×9″ baking dish. Layer eggplant slices, top with sauce then cheeses.

Bake for 30 minutes at 350 or until cheese is bubbly.

8 Servings