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Pepper and Eggplant Stacks – Recipe

Pepper and Eggplant Stacks – Recipe

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.

Serves 4.

Read more: Food, All recipes, Entrees

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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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.


+ add your own
11:51PM PDT on Apr 27, 2013


3:44AM PST on Nov 10, 2012

Thank you for sharing.

12:37PM PST on Nov 4, 2012


4:39PM PDT on Oct 12, 2012


8:24AM PDT on Jul 29, 2012


8:23AM PDT on Jul 29, 2012


5:30AM PDT on Mar 19, 2012

Thanks for the article.

3:31PM PDT on May 29, 2011

Thanks Annie. This sounds good and could be a good gateway for those that have never tried eggplant or are thinking of giving it a second try.

2:55AM PST on Feb 1, 2011

Thanks for the info.

8:24AM PDT on Jul 13, 2010

TY Annie

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