Ingredients:
1 pound/450g eggplants, skinned and sliced
16-ounce/450g package noodles
1 large onion, chopped
1 clove garlic, chopped
1/2 cup sherry
1 vegetable bouillon cube
2 cans (14-ounce/400g each) chopped tomatoes
2 tablespoons tomato paste
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon paprika
Dash of cayenne pepper
1/4 cup red wine
1/2 cup grated Parmesan cheese (for maintenance only)
16-ounce/450g package noodles
1 large onion, chopped
1 clove garlic, chopped
1/2 cup sherry
1 vegetable bouillon cube
2 cans (14-ounce/400g each) chopped tomatoes
2 tablespoons tomato paste
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon paprika
Dash of cayenne pepper
1/4 cup red wine
1/2 cup grated Parmesan cheese (for maintenance only)
Recipe:
1. Sprinkle eggplant slices with salt and leave them in a colander for 30 minutes to allow the bitter juices to drain.
2. Squeeze slices and pat dry with kitchen paper.
3. Boil noodles in salted water until slightly underdone.
4. Drain and keep warm.
5. Saute onion and garlic in sherry until soft.
6. Add eggplant slices and simmer for 5 minutes, using more water if necessary.
7. Stir in chopped tomatoes, tomato concentrate, vegetable bouillon cube and season to taste with spices and a dash of cayenne.
8. Simmer until eggplant is soft and sauce is reduced.
9. Fill a non-stick baking dish with alternating layers with noodles and the eggplant mixture, starting and finishing with a layer of noodles.
10. Pour leftover liquid from the eggplant mixture over entire dish.
11. Sprinkle Parmesan cheese (omit if on weight loss phase).
12. Bake in a moderate oven 375 F/190 C for 30 minutes
2. Squeeze slices and pat dry with kitchen paper.
3. Boil noodles in salted water until slightly underdone.
4. Drain and keep warm.
5. Saute onion and garlic in sherry until soft.
6. Add eggplant slices and simmer for 5 minutes, using more water if necessary.
7. Stir in chopped tomatoes, tomato concentrate, vegetable bouillon cube and season to taste with spices and a dash of cayenne.
8. Simmer until eggplant is soft and sauce is reduced.
9. Fill a non-stick baking dish with alternating layers with noodles and the eggplant mixture, starting and finishing with a layer of noodles.
10. Pour leftover liquid from the eggplant mixture over entire dish.
11. Sprinkle Parmesan cheese (omit if on weight loss phase).
12. Bake in a moderate oven 375 F/190 C for 30 minutes
Serves:
4 to 5