A savory Mediterranean-style eggplant dish with a boat-load of veggies packed inside.
Most people look at eggplants and think Parmigiana – but there are so many other creative ways to cook up delicious meals using this awesome purple vegetable. This recipe can be made vegetarian (cheese, no meat) or vegan (no cheese, no meat) and still won’t cut corners on taste – the fried onion, garlic and eggplant pack a huge flavor punch, and the zucchini and peppers add sweetness. If you like your dishes hot, add a few flakes red pepper to the veggie mixture, or a dash of tabasco.
- 1 large eggplant
- 1 red pepper
- 1 yellow pepper
- 1 orange pepper
- 1 zucchini
- 1 large onion
- 2 cloves garlic
- Olive oil
- Salt and pepper to taste
- 1 24-ounce jar marinara
- 1/2 cup feta cheese (optional)
Cut 12 long, 1/4-inch slices from the center of the eggplant. Place in bowl, and sprinkle with approximately a teaspoon of sea salt. Set aside.
Dice remaining eggplant, onion and garlic.
Heat a tablespoon of olive oil in frying pan, and add diced onion, garlic and eggplant. Sprinkle with salt and pepper. Sauté until browned, about 15 minutes.
Meanwhile, dice zucchini and peppers. Add to frying pan, along with half the jar of marinara. Sauté 20 minutes, or until all veggies are soft. Turn off flame.
Preheat oven to 350°.
While veggies are cooking, lay eggplant slices on parchment paper lined baking sheet, brush or spray with olive oil and bake for 10 minutes.
Lay eggplant slices in bottom of a casserole dish. Place a heaping spoonful of the cooked veggie mixture along the center. Add cheese and roll up. Repeat with remaining eggplant slices. Cover with remaining marinara.
Cover pan and bake 15 minutes, and then uncover and bake for another 5 minutes.
Serve hot, with leftover veggie mixture spooned on top of rollups if you prefer.