From Dorothy McNett's Recipe Book.| Browse by Category | Browse alphabetically | Cooking Club |
From Dorothy McNett's Recipe book at www.dorothymcnett.com.
1 medium eggplant, or 2-3 medium potatoes
Cut unpeeled eggplant into 1/2-inch cubes; set aside. Or peel and cube potatoes into about 2 inch chunks. Place butter in a large casserole (such as a 10-inch quiche dish or 2-quart oblong or oval baking dish) and microwave, uncovered, on High 30 seconds. Add eggplant or potato chunks and mix to coat with butter; sprinkle with flour and mix to blend. Cover loosely with waxed paper. Microwave on High 4 minutes. Combine tomato sauce or tomatoes, oregano, basil, garlic, pepper, salt, green onions and 1/3 cup of the olives. Stir into eggplant mixture. Mix in 1-1/2 cups of the cheese. Microwave, loosely covered, on High 8 to 10 minutes. Sprinkle with remaining 1/2 cup cheese and remaining olives. Allow to stand 3 to 4 minutes before serving. Makes 4 to 6 servings. This is also wonderful with roasted red bell peppers added.
Recipe created 1995-01-01.