Eggplant and potato casserole!
Delights in the Kitchen. In this season, it is truly delightful to enjoy vegetables that ripen in the sun, and harvesting from your own garden has a unique and authentic flavor. Eggplants, in particular, are a versatile and beloved ingredient that can be prepared in many different ways. This rustic recipe is quick to prepare and can be enjoyed both hot and cold, making it perfect for summer dinners. A simple way to use them is to cut them into pieces and cook them with potatoes, peppers, tomatoes, onions, olives, and basil for a side dish full of flavor.
It is one of my historical recipes, among the first that I started cooking.
And every year in this season, I propose them again…
My passion for seasonal cooking is deeply rooted in my daily life because I firmly believe that fresh and seasonal foods offer the best flavor and quality. Eating seasonally not only supports local agriculture but also ensures a healthier and more nutritious diet. When the garden is in full production, if the harvest is abundant, I enjoy preserving these treasures for the future months, ensuring I always have fresh ingredients available. The benefits of eating seasonal foods are numerous, including improved freshness and variety in the diet, as well as a reduced environmental impact. Having a garden increases awareness of the seasons and healthy food!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
Eggplants, potatoes, onions, and…
- 2 black oval eggplants
- 1 potato (Large)
- 1 red Tropea onion
- 8 peeled tomatoes
- 1 sprig basil
- 1 teaspoon oregano
- 1 teacup baked black olives
- to taste pecorino cheese
- 1 teaspoon chili pepper (I used coarsely ground chili pepper. If you don't like it spicy, don't add it.)
- 1 to taste olive oil
- to taste salt
Tools
You don’t need many tools to cook the eggplant casserole. A pan and the serving dish, knife!
Steps
Chop, slice, sauté
Before starting, you need to clean the vegetables and cut them into pieces; In a large pan, put the oil, oregano, chili pepper, and olives, lightly sauté and…
Add the vegetables cut into not too large pieces; sauté well until they are golden and softened.
Meanwhile, chop the peeled tomatoes and add them to the vegetables, adjust the salt, add the finely chopped basil, and finally
after transferring everything to the serving dish, finish with a nice sprinkle of pecorino cheese.
A simple, rustic, and quick dish that you can enjoy in different forms…
I love using them to dress pasta, especially homemade fresh casarecce. The combination of eggplants and pasta creates a dish that satisfies everyone’s palate, offering a rustic and comforting culinary experience. Also, served on bread crostini, they can turn into a spectacular appetizer for a garden dinner, conquering everyone with their flavor and simplicity.
