Pepper and Eggplant Stacks – Recipe
- Annie B. Bond
- December 19, 2000
- 10:01 am
These tender stacks layered with sweet red peppers, mushrooms, sun-dried tomatoes, fresh herbs, and creamy goat cheese, are the perfect main dish for a light dinner, and a delicious tribute to the last of the garden harvest.
Flavorful and filled with colorful cancer-busting antioxidants, these stacks are sure to please to whole family.
1 cup finely chopped mushrooms
1 cup chopped roasted sweet red peppers
4 ounces goat cheese, crumbled (or substitute another cheese, such as peppered Monterey Jack)
2 tablespoons chopped sun-dried tomatoes
1 tablespoon chopped capers
2 garlic cloves, minced
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh flat-leaf parsley
1 medium eggplant
1 tablespoon olive oil
Freshly-ground black pepper to taste
1. In a small bowl, mix the mushrooms, red peppers, cheese, tomatoes, capers, garlic, vinegar, and parsley.
2. Preheat the broiler. Coat the broiler rack with no-stick spray.
3. Cut the eggplant into 4 lengthwise slices, about 1/2- to 3/4-inch thick. Brush both sides of each slice with the oil. Place on the broiler rack. Sprinkle with black pepper. Broil about 5 inches from the heat for 3 minutes per side.
4. Remove the rack from the oven. Divide the mushroom mixture among the eggplant slices and spread it evenly to coat each piece. Broil for 2 to 3 minutes, or until the cheese has melted and the eggplant is tender.
Adapted from New Vegetarian Cuisine, by Linda Rosenweig and the Food Editors of Prevention Magazine (Rodale, 1994). Copyright (c) 1994 by Linda Rosenweig and the Food Editors of Prevention Magazine. Reprinted by permission of Rodale Press.
Adapted from New Vegetarian Cuisine, by Linda Rosenweig and the Food Editors of Prevention Magazine (Rodale, 1994).
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