Eggplant in Paradise

1. 1

   Wash and cut the eggplants into 1-1 1/2 inch cubes.

2. 2

   Place them into a deep dish and cover with water, add 1 tsp salt into the water.

3. 3

   After 5 minutes remove eggplants to a paper towel by squeezing the excess water out.

4. 4

   Place into a deep dish.

5. 5

   Add the bell peppers with the eggplants into the bowl, add 2 tbsp olive oil, salt to taste and mix well.

6. 6

   Place it to a flat oven tray and bake in 425 F for at least 15-20 minutes or until golden color.

7. 7

   Remove the eggplants from the tray and place them into a oven safe baking dish after its cooked.

8. 8

   Place 4 medium size the tomatoes ( peeled and chopped), 2 garlic cloves, basil, 1/2 tbsp sugar, salt to taste into a small sauce-pan and simmer until the all the ingredients melted.

9. 9

   Pour the tomato sauce on top of the eggplants and place the small mozzarellas on top of the tomato sauce.

10. 10

    Place the dish in 400 F for another 10-15 minutes until the mozzarella melt.

* Per serving · 4 servings · Values may vary.

No additional tips available.