2 eggplants (cut in half, lengthwise)
1 small can off tomato puree (8 oz)
1 cup of bread crumbs
2 zucchini (chopped in 1/4-inch cubes)
1 pound mozzarella cheese ( grated )
1 1/2 cup Santa Fe Olive Oil & Balsamic Company’s olive oil
1 1/2 teaspoons black pepper
1 1/2 teaspoons salt
1/4 teaspoon hing (asafoetida)
1 teaspoon lemon juice
1 tablespoon basil leaves
1 tablespoon oregano flakes
In a large skillet heat 1 cup olive oil. Cut eggplants lengthwise in equal halves. Place all four halves of eggplants face down in hot oil. Adjust to low heat. Cook eggplant for about 10 minutes on each side or until very tender. It’s ready when you can push a knife point through easily. Turn off flame and set aside.
In one quart saucepan add 1/4 cup of oil. When hot add 1/2 teaspoon black pepper. Quickly add chopped zucchini, add 1/2 teaspoon salt, and fry at high heat for 5 minutes, stirring frequently. Add bread crumbs and lower heat. (Spiced bread crumbs may be used, but then refrain from using salt.) Cook for 2 more minutes.
Return to skikllet with cooked eggplants. Divide zucchini stuffing in four parts, put evenly on top of eggplants, and cover with sauce and grated cheese. Cover and put on a low flame until cheese is melted. Garnish with parsley and oregano. Serve hot.
This recipe originates from The Higher Taste cookbook