Capsicum With Eggplant Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
• Brush eggplant slices with olive oil to coat thinly.
• Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
• Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.

Steps:

• Heat vegetable oil in a large saucepan.
• Add the chopped onion .
• Stir and cook until onions become creamy, golden, and translucent.
• then add salt,coriander,turmeric,salt,red chillies,tomatoes and green chillies.stir 2-3 minutes. then add capsicum,potatoes and eggplant.
• Cover and allow to simmer for twenty minutesor until vegetables are cooked).
• Sprinkle chopped coriander leaves on top of the curry.

Steps:

• Heat a little butter.
• Stir-fry the onions until soft and golden brown.
• Remove from flame.
• Then, fry mushrooms until well-browned.
• Remove from heat.
• Keep aside.
• Add a little more butter.
• Saute the red capsicum.
• Remove from flame.
• Keep aside.
• Heat some oil in a frying pan.
• Shallow-fry the eggplant until golden in colour and cooked on both sides.
• Drain on an absorbent paper towel.
• Wipe the frying pan completely with an absorbent paper towel.
• Arrange the eggplant on a flat dish.
• Arrange onion rings over it.
• Arrange the capsicum over it.
• Combine the sauteed mushrooms, feta cheese and thyme.
• Sprinkle the combined mixture over the capsicum.
• Garnish with chopped parsley.
• Pour a little olive oil before serving.