Christmas Eggplant (aubergine) (delicious Winter Vegetables)

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 1 large eggplant, peeled and cut into chunks (10"-12-inch long)
• 1 onion, chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, minced
• 3 zucchini, cut into chunks (6-inch long)
• 2 roma tomatoes, chopped
• 1/2 teaspoon italian seasoning
• 1/4 cup olive oil
• 1/4 cup seasoned dipping oil or 1/4 cup other seasoned oil
• 1/8 cup red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup shredded mozzarella cheese (optional)

Recipe

• 1 in a big pot over medium high heat, add olive oil, garlic, onion, red bell pepper, zucchini, eggplant and italian seasoning.
• 2 you may need to add more oil to coat the vegetables.
• 3 don't worry, you will drain most of it off later.
• 4 cook and stir until eggplant is tender.
• 5 it will take 15 minutes or more.
• 6 while still cooking, stir in seasoned dipping oil, or other seasoned/flavored oil plus vinegar and salt and pepper to taste.
• 7 after eggplant is tender, turn off heat and then drain the mixture of all excess oil and blot with paper towels.
• 8 spread mixture on a baking sheet in a single layer and bake at 325 degrees for 30 minutes.
• 9 let cool slightly and then spoon into a casserole dish.
• 10 top with mozarella.
• 11 it can be refrigerated at this point to be served later.
• 12 before serving, bake or microwave, covered, until it is hot (if it has been refrigerated) and cheese is melted.