5588 .. EEGGGGPPLLAANNTT AANNDD PPOOTTAATTOO RRAAGGOOUUTT WWIITTHH FFEETTAA TTOOPPPPIINNGG
This savoury dish will take you about 20 minutes of prep time and 1 hour and 30
minutes of cooking time but well worth it and will yield you 8 portions.
Ingredients:
1-1/2 lb (680 g) eggplant, cut into 3/4-inch (2 cm) cubes
2 tsp (10 mL) sea salt
1/3 cup (75 mL) extra-virgin olive oil
4 (2 lb/1 kg) Yukon Gold potatoes, unpeeled and cut into 3/4-inch (2 cm) cubes
12 oz (340 g) sliced mushrooms, (about 4 cups/ 1L)
1 large onion, chopped
6 cloves garlic, minced
1 tbsp (15 mL) dried oregano
1/2 tsp (2 mL) dried basil
1/2 tsp (2 mL) pepper
1 sweet red pepper, chopped
1 sweet green pepper, chopped
2 cans (each 19 oz/540 mL) stewed tomatoes
1 cup (250 mL) vegetable stock
1/4 cup (60 mL) tomato paste
FFeettaa TTooppppiinngg::
2-1/2 cups (625 mL) fresh bread crumbs
1-3/4 cups (425 mL) crumbled feta cheese
1/4 cup (60 mL) chopped oil-cured black olives
1/4 cup (60 mL) chopped Italian parsley
1 tsp (5 mL) dried oregano