Eggplant Provencale

Name: Eggplant Provencale
Ingredients: 3 1/2 to 4 c. eggplant, peeled and diced; 1 1/2 Tbsp. salt; 1 onion, sliced thin; 1 green pepper, sliced thin; 1/2 c. marinara sauce (canned); 1 clove garlic, pressed or garlic salt; 1 tsp. basil, dried; 1/2 tsp. thyme, dried; 1/3 c. Vermouth (dry)

9 ingredients

7 steps

Ingredients

3 1/2 to 4 c. eggplant, peeled and diced
1 1/2 Tbsp. salt
1 onion, sliced thin
1 green pepper, sliced thin
1/2 c. marinara sauce (canned)
1 clove garlic, pressed or garlic salt
1 tsp. basil, dried
1/2 tsp. thyme, dried
1/3 c. Vermouth (dry)

Directions

1

Macerate eggplant with salt for about 30 minutes to remove liquid and soften.
2

Drain.
3

Saute in a film of olive oil, green pepper and onion; don't brown.
4

Set aside.
5

Dry eggplant on paper towels and saute in film of olive oil, 2 to 4 minutes, to brown. Add onion, pepper and remaining ingredients to eggplant.
6

Cook down to thicken.
7

Serve as a vegetable or over cooked pasta.