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Ingredients
| eggplants: 3 |
| sea salt: 1 tsp |
| green bell pepper: 2 |
| olive oil: 2 Tbl |
| salt |
| red tomatoes: 6 |
| garlic: 2 cloves |
| salt |
| granulated sugar: 1/2 Tbl |
| fresh basil (chopped): 1/4 cup |
| mozzarella cheese, whole milk |
| fresh basil |
Eggplant in Paradise
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
9 serving(s)
Tags
- Wash and cut the eggplants into 1-1 1/2 inch cubes. Place them into a deep dish and cover with water, add 1 tsp salt into the water. After 5 minutes remove eggplants to a paper towel by squeezing the excess water out. Place into a deep dish.
- Add the bell peppers with the eggplants into the bowl, add 2 tbsp olive oil, salt to taste and mix well. Place it to a flat oven tray and bake in 425 F for at least 15-20 minutes or until golden color.
- Remove the eggplants from the tray and place them into a oven safe baking dish after its cooked.
- Place 4 medium size the tomatoes ( peeled and chopped), 2 garlic cloves, basil, 1/2 tbsp sugar, salt to taste into a small sauce-pan and simmer until the all the ingredients melted.
- Pour the tomato sauce on top of the eggplants and place the small mozzarella’s on top of the tomato sauce. Place the dish in 400 F for another 10-15 minutes until the mozzarella melt.