A simple, yet scrumptious casserole made with eggplant, bell peppers and juicy tomatoes.
Basil eggplant is a simple recipe, and this version substantially reduces the unnecessary oil that usually plagues eggplant dishes. The basil and chile pepper turn the basic eggplant into something exciting. Use either the long, thin Japanese eggplants or the big purple globe/Italian eggplants. We love this recipe – even without the chile peppers. And we always serve with Jasmine rice.
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Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.
Serve this dish for breakfast, lunch or as a snack or as a side dish in a Western- style meal.
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