Rolled Eggplant

Rolled Eggplant
Rolled Eggplant

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    large eggplant, peeled and sliced into thin, flat long strips

  • 1/8

    cup balsamic vinegar

  • 2

    tablespooons water

  • nonstick cooking spray

  • 1

    red or green pepper, or 1/2 red pepper & 1/2 green pepper, diced

  • 1

    onion, chopped

  • 2

    cloves garlic, chopped

  • 1/4

    cup water

  • 1

    cup tomato sauce, no salt

  • 1

    cup chopped canned tomatoes, no salt

  • 1

    teaspoon Italian herb seasoning

  • 1

    teaspoon date sugar

Directions

Marinade eggplant slices in a mixture of balsamic vinegar and 2 tablespoons water for one hour. Then drain eggplant and pile in a baking pan that has been lightly sprayed with cooking spray. Bake at 350°F degrees for 20 minutes, until flexible. Meanwhile, sauté pepper, onion, and garlic in 1/4 cup water over medium heat until water is cooked down; then add tomato sauce, chopped tomatoes, seasoning, and date sugar and simmer for 10 minutes to make the filling. Take the strips of partially cooked eggplant, spread a layer of the tomato sauce mixture in the middle and roll up. Place in baking dish and cover with the remaining tomato sauce mixture and bake at 350°F for 30 minutes.

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