Let's Cook with Meg and Ted


2medium eggplants
oil or butter
1 canchopped tomatoes
crushed garlic
1onion, chopped
a couple of handfulsmushrooms, sliced finely
1 tablespooncapers, chopped if you like
salt, pepper, mixed herbs
grated parmesan
1 containerGreek style yoghurt

Fry the garlic and onion until browned. Add the chopped mushrooms and fry until browned. Add the chopped tomatoes and the capers and simmer. Season with salt, pepper and mixed herbs to taste.

While the sauce is cooking, slice the eggplants into 5mm rounds and fry them in butter or oil. P ut them aside on paper towels.

In a square pyrex dish, start layering the tomato mixture, the eggplants, and a scattering of grated parmesan. When you've used up all the eggplant and tomato, top with a layer of yoghurt mixed with a handful of parmesan. Bake in a moderate oven until the top is golden brown.

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