Eggplant Aubergine Summer Squash Tofu Stew Recipes

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EGGPLANT (AUBERGINE) -SQUASH CASSEROLE



Eggplant (Aubergine) -Squash Casserole image

Make and share this Eggplant (Aubergine) -Squash Casserole recipe from Food.com.

Provided by Wise1

Categories     Low Protein

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 14

6 cups eggplants, cut into 1 inch cubes
4 cups yellow squash, cut into 1 inch cubes
4 tablespoons margarine
1 cup onion, fine diced
1 cup bell pepper, fine diced
1/2 cup celery, fine diced
1 teaspoon garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup plain flour
1/2 cup light cream
2 tablespoons grated parmesan cheese
1/2 cup canned sliced mushrooms, drained
1 cup Italian seasoned breadcrumbs

Steps:

  • Parboil eggplant and squash for two minutes, drain and set aside.
  • Heat margarine in sauce pan.
  • Saute onion, bell pepper and celery for 5 minutes.
  • Add garlic, cook 2 minutes more.
  • Add salt black pepper and flour.
  • Stir until flour is absorbed.
  • Stir in the cream and cheese.
  • Remove from heat.
  • Add mushrooms to the eggplant-squash mixture.
  • Stir in the cream mixture.
  • Turn into a lightly buttered 2 quart baking dish.
  • Bake at 350 degrees for 30 minutes.
  • Sprinkle evenly with bread crumbs and bake another 15 minutes or until browned.
  • Makes 8 servings.

EGGPLANT, ZUCCHINI AND SWEET RED PEPPER STEW



Eggplant, Zucchini and Sweet Red Pepper Stew image

Makes a great veggie main meal!

Provided by Barbara Ann Ring

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h20m

Yield 4

Number Of Ingredients 15

1 eggplant, cut into 1 inch cubes
¼ cup olive oil
1 cup chopped onion
5 cloves garlic, chopped
½ cup Basmati rice
1 zucchini, cut into large chunks
1 large red bell pepper, chopped
3 fresh tomatoes, diced
1 cup Marsala wine
1 ½ cups water
½ teaspoon salt, or to taste
¼ teaspoon red pepper flakes
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
1 sprig fresh rosemary, chopped

Steps:

  • Place eggplant in a colander and sprinkle with salt.
  • Heat olive oil in a Dutch oven or large pot. Rinse eggplant and pat dry. Saute until slightly browned. Stir in onion and saute until transparent. Stir in garlic and saute for 2 to 3 minutes.
  • Stir in rice, zucchini, red bell pepper, tomatoes, wine, water, salt and red pepper flakes. Cook over medium-high heat until mixture reaches a low boil. Reduce heat and simmer for 45 minutes, or until vegetables are tender.
  • Remove from heat and stir in basil, parsley and rosemary.

Nutrition Facts : Calories 402.3 calories, Carbohydrate 50.7 g, Fat 14.5 g, Fiber 6.3 g, Protein 5.5 g, SaturatedFat 2.1 g, Sodium 1054.3 mg, Sugar 16.5 g

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