1 Pound eggplant, cut into 1/2 inch cubes
3 cloves garlic, minced
1/4 C olive oil
1 Can Del monte Italian Recipe Stewed Tomatoes
1 med. green pepper, finely choppped
1 Can chopped ripe olives, drianed
1 tsp dried basil, crushed
2 Tbls lemon juice
1 baguette French Bread, cut ito 1/4 inch slices
In a large skillet, cook eggplant and garlic in oil over med. heat 5 minutes. Season with salt, pepper, if desired. Stir in the remaining ingredients except bread. Cook, uncovered 10 minutes or until thickened. Cover and chill. Serve with bread.
Barcelona Gazpacho
1 Can Del Monte Mexican Recipe Stewed tomatoes
1 Can tomato sauce
1/2 C mild green chile salsa
2 tbls lime juice
2 tsp olive oil
1 tsp sugar
1/3 C chopped cucumber
1/3 C chopped green pepper
1/3 C sliced green onions
Drain tomatoes reserving liquid; chop tomatoes. Combine reserve liquid, 1/2 of chopped tomatoes, tomatoe sauce, salsa, lime juice, oil and sugar. Combine remaining chopped tomatoes with cucumber, green pepper and green onions. Chill until ready to serve. To serve, ladle liquid into 4 soup bowl. top with chopped vegetables. Garnish with low fat sour cream and cilantro, if desired.
Calzone Italiano
1 loaf frozen bread dough, thawed
1 Can chopped spinich
8 oz. ricotta cheese
1 can Pizza style chunky tomatoes
1 1/2 C shredded mozzarella cheese
Preheat oven to 400 degrees. Divide dough into 4 portions. On floured board, roll dough into 7 inch rounds. Drain spinich, squeezing out excess liquid. Spread half of each round with ricotta cheeses, tomatoes, spinich and mozzarella cheese. Fold each round in half, folding dough over filling; pinch edges to seal. Place on a baking sheet. Brush with olive oil, if desired. Bake 15 to 20 minutes or until golden.
Eggplant Dippers
1 eggplant, peeled
2 eggs, beaten
approx 14 soda crackers, crushed fine
1/4 c. parmesan cheese
oil for frying
commercially prepared OR homemade marinara sauce
Cut eggplant to resemble french fries. Mix together cracker crumbs and parmesan cheese. Dip eggplant into egg, then into cracker mixture. Fry until golden brown and crispy. Drain on wire rack. Serve with warm marinara sauce for dipping.
Assemble in any order.
