2012 has arrived and so far it’s been a very exciting year, starting with Joe and I getting engaged! Ok I know this is a food blog but I had to get that out first, and will do my best to keep this from fully turning in to a wedding blog. Right now things are in the early stages but moving along nicely and I’m looking forward to meeting with all the caterers (and the cake bakers!)
So on to the real reason everyone is here: the food! I know I’ve been absent for awhile but I promise that I’ve been busy in the kitchen and will have lots of fun new recipes to share. This recipe is a highly modified version of a dish my mom served growing up and like her version this can be done on the stove top or in a slow cooker.
1 eggplant, cubed
1/2 lb mushrooms, diced
1/2 lb carrots, 1in pieces
1 turnip, diced
1 cup red onion, diced
1 green pepper, diced
4 cloves garlic, diced
1 1/2 cups low sodium vegetable stock
1 14.5 oz can tomato sauce
1/2 tbsp smoked paprika
2 tsp red pepper flakes
1 bay leaf
6 fresh basil leaves, diced
- Press the eggplant between two plates with paper towels between the layers for 20minutes.
- Add to slow cooker along with the remaining ingredients and cook on low for 7hours.
- Serve over yellow rice or egg noodles
For a richer taste sub out 1/2 cup of the vegetable stock for a dry red wine. For my New Years resolutions I promise to be better about posting this year and will also be doing my best to stay on topic!