By Chef Lippe
- 3 cups mixed chopped vegetables (we used zucchini, yellow squash, red peppers, carrots & mushrooms)
- 1 tablespoon olive oil
- salt & pepper to taste
- 1 bag of your favorite fresh pasta (we used tri color with garlic)
- 2 cups marinara sauce
- 1 cup fresh ricotta cheese
- 1 cup fresh mozzarella shredded
- 1 cup sharp cheddar shredded
Preheat oven to 375 degrees.
Chop all vegetables and arrange in a casserole dish. Drizzle with your favorite olive oil and sprinkle with salt & pepper.
Roast for 20 minutes.
Add fresh pasta to roasted veggies and mix to distribute.
Add marinara sauce and ricotta cheese and mix again to evenly distribute.
Cover the top of the dish with shredded mozzarella and sharp cheese.
Cook at 375 for 30 minutes. Serve and enjoy!
Filed under Chef Lippe, eggplant, Food, Food blog, Mozzarella, olive oil, Pasta, recipes, Ricotta, tomatoes, zucchini
Pecan Stuffed Eggplant
By Chef Lippe
Fresh from the garden grilled eggplant is a summer favorite. We add cinnamon to it for a little extra flavor.
3 medium eggplants
2 Tablespoons Olive Oil
2 medium onions diced
2 or 3 tomatoes diced (3 cups)
¾ cups roughly chopped pecans or walnuts
2 ¼ teaspoons ground Saigon Cinnamon
1 ½ teaspoons dried oregano
¼ cup panko or breadcrumb or your choice
2/3 cup crumbled feta cheese
Half eggplants lengthwise, and scoop out flesh and seeds, leaving about ½ inch thick edges on eggplant shell. Cut scooped out eggplant into ½ inch pieces and let drain. Sprinkle a little salt on eggplant to help remove moisture. Let stand about 30 minutes and rinse and pat dry.
Bring a big pot of water to a boil and drop eggplant shells into water and simmer for 5 minutes or until barely tender. Place in colander to cool and dry.
In skilled heat 1 tablespoon olive oil over medium heat, sauté onions until they are translucent, add eggplant pieces, tomatoes, pecans, cinnamon, oregano and ¼ cup water. Season with salt and pepper to taste. Cook about 8 minutes stirring occasionally.
Turn Broiler on and brush each eggplant shell with remaining oil and place cut side up. Broil for about 5 minutes or until eggplant start to get tender and start to brown. Divide filling among eggplant shells. Sprinkle with breadcrumb and top with feta cheese. Bake on medium heat (375 in oven) for 30 minutes. Serve.