Italian baked vegetables


11/2 lb eggplant, peeled and sliced crosswise, 1/4″ thick
2 garlic cloves, minced
1 sm bunch parsley, finely chopped
1 lg white onion, very thinly sliced
salt and freshly ground pepper
1/2 cup olive oil
1 lb yellow bell peppers, seeded and cut into 1/2″ strips
3 lg tomatoes, peeled, seeded, and thinly sliced
8 oil packed anchovy fillets, drained and cut into pieces
1 cup green sicilian olives, pitted and cut into pieces

How to prepare

Layer the eggplant in a colander, salting each layer. Place a weighted plate on top and leave for at least an hour. Rinse and squeeze dry. Preheat the oven to 350

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