Fried Peppers, EGGPLANTS and mushrooms a vegetarian comfort dish
If there is a vegetarian comfort dish from my childhood that stands out, it is fried peppers, eggplants and mushrooms. The aroma of this dish leaked out into the neighbourhood and called me home to the table. After school, if this was on the stove, I would eat it over fresh bread. My nonna Emilia’s version slow cooked in the oven. Now, I through everything in a non stick very large pan. It carmelizes and smells heavenly. You can serve this as an appetizer over crostini, as a main to your vegetarian guests or as a side.
With all the holiday food, this is a nice one to serve as an appetizer, side or a main. Many of my readers look forward to vegetarian dishes and this is a keeper. Fried peepers, eggplants and mushrooms will serve as a side, main or appetizer. I plan to use it as an appetizer for New Year’s Eve.
Whatever you decide, beware. This is addictive.
All the ingredients for fried peppers, eggplants and MUSHROOMS today came from local markets.
A bunch of colour in the pan.
Everything Italian is about the cheese. Sprinkled with breadcrumbs and cheese this dish is a little piece of heaven.
Fried eggplants, peppers andmushrooms
A vegetarian comfort dish that is addictive.
Ingredients
- 3 Chinese eggplants
- 4 assorted peppers red, yellow, orange
- 2 medium onions
- 3 cups cremini mushrooms
- 1 clove garlic
- 1/4 cup olive oil
- 1 cup diced tomatoes
- 1 tbsp tomato paste
- 1/2 tsp oregano
- 1/4 cup Parmesan cheese
- 1/4 cup seasoned Italian breadcrumbs
Instructions
-
Take off the ends of the eggplants and slice lengthwise. Now slice into 1/2 inch pieces.
Clean peppers and slice in half and then into slices lengthwise.
Take a damp cloth and wipe down mushrooms. Never wash mushrooms. Slice lengthwise.
Thinly slice the onions.
Put olive oil in pan and saute onions.
Next add eggplants and brown for a few minutes.
Follow with the peppers and onions.
Make a hot spot in the middle of the pan by moving the vegetables to the side and add the tomato paste. Allow it to toast for a few seconds.
Mix everything.
Add diced tomatoes.
Cook uncovered on medium heat for 30 minutes or until all the liquid absorbs.
Sprinkle with breadcrumbs and Parmesan.
Cook another few minutes.
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