Eggplant and Vegetables
I invented this recipe last week and it’s delicious. I even remembered to take a picture of it before I ate it.
Ingredients
- 1 medium eggplant
- 1 cup flour
- 1 egg
- 1 bunch spinach
- 5 gloves garlic minced
- 1 red onion sliced
- 2 red peppers julienned
- 1 tablespoon capers
- 2 tablespoons olive oil
- 1 cup balsamic vinegar
- 1 teaspoon basil
- salt and pepper to taste
Slice the eggplant into about 1/2 thick slices. Flour the eggplant slices by dipping them first in egg and then coating them in flour. Arrange them on a baking sheet and broil them for five minutes on each side or until they turn golden brown on each side. You’re broiler might be hotter than mine so keep an eye on them so they don’t burn.
Put vinegar and basil in a small saucepan and bring to a boil. Turn heat down low and let simmer uncovered for twenty minutes.
Saute onion in pan until translucent, add peppers and garlic and cook for 5 minutes. Add spinach and cook until spinach wilts. Now stir in the capers.
Now pile you ingredients on top of one another. Arrange some eggplant slices on a plate, cover with vegetables and spoon over sauce. Enjoy.
