[CH] Roberto's Eggplant & Cheese Casserole

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ROBERTO'S EGGPLANT & CHEESE CASSEROLE
By Rob Solarion

*

INGREDIENTS

1 large eggplant, peeled and cut into small pieces
water
1 tsp., then 1 more tsp. salt
1/4 cup, then 1 more Tbsp. of olive oil
1 large yellow onion, chopped
5 cloves of garlic, coarsely minced
15-16 ounces (425-450 grams) of chopped, canned, stewed tomatoes
1 ounce (27 grams) of canned tomato paste
1 ounce (27 grams) of diced pimientos
1/4 cup of chopped parsley
1 tsp. cayenne pepper
1/2 tsp. black pepper
1 tsp. dried oregano
1/2 tsp. dried marjoram
1/4 tsp. dried rosemary
1/2 cup of parmigiano cheese, freshly grated
1 cup of extra-sharp cheddar cheese, freshly grated (or another sharp
cheese of your choice)

PROCEDURE

Preheat the oven to 300° F (150° C).  Then on top of the stove, place the
eggplant in a medium-sized pot and cover with water.  Stir in 1 tsp. of
salt.  Bring to a boil for 5 minutes.  Drain and set aside.

In a large skillet or saute pan over medium heat, saute the onion and
garlic, as usual, in the 1/4 cup of olive oil for about 5 minutes.  Add the
stewed tomatoes and tomato paste.  Stir thoroughly.  Then add the
pimientos, additional tsp. of salt, and the other herbs and spices.

Bring to a boil, and add the reserved eggplant.  Remove from heat, and stir
in the parmigiano cheese.  Pour the mixture into a medium-to-large
casserole dish coated with 1 Tbsp. of olive oil, and sprinkle with the
cheddar or other sharp cheese.  Bake uncovered for about 45 minutes.
Yield: about 4 servings.

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