Vegetable soup with basil, oregano, and thyme.
Traditional recipe from the South of France, with preparation instructions for one-pot and separate cooking of each vegetable.
Sautéed vegetable casserole based on roasted eggplant.
Eggplant, zucchini, onion, and canned tomatoes, seasoned with garlic, orange zest, cinnamon, and ginger, and baked into puff pastry.
Seasoned with basil and grated cheese.
Eggplant, zucchini, and tomatoes, with bell pepper, onion, garlic, and parsley or coriander.
Vegetables with fennel, basil, and thyme, sautéed and then baked.
Sautéed vegetables, pre-cooked beans, with oregano, parsley, and red wine vinegar.
Sautéed vegetables baked into a mixture of Monterey jack cheese and sour cream.
Sautéed vegetables with white wine, thyme, basil, and lemon, to serve hot or cold.
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