| Roasted eggplant layered with homemade Mexican | | | | 1 (15 ounces) can Tomato Sauce |
| style tomato and chili pepper sauce featuring onions | | | | 1 (4 ounces) can Green Chili Peppers, seeded and |
| and black olives. Seasoned with cumin and garlic salt, | | | | chopped |
| the eggplant and spicy sauce are layered with | | | | 1/2 teaspoon Ground Cumin |
| cheddar cheese and baked in a hot oven until hot | | | | 1 cup White or Yellow Onion, chopped |
| bubbling and brown on top. This Mexican style | | | | 1/2 teaspoon Garlic Salt |
| casserole can be served any time of day, as a main | | | | 3/4 to 1 cup sliced Black Olives |
| course, or as a compliment to an entrée. Perfect | | | | 1-1/2 cups shredded Cheddar Cheese |
| to enjoy year round, it is especially nice during the | | | | 1/2 cup Sour Cream |
| early fall when eggplant is in peak season, fresh, and | | | | Preparation: |
| often less expensive. | | | | 1. Preheat the oven to 350 F. |
| The eggplant slices can be salted, placed in a | | | | 2. Brush the eggplant slices on both sides with extra |
| colander, and the excess moisture drained off. The | | | | virgin olive oil. |
| process removes any bitterness that may be found | | | | 3. Arrange the slices in a single layer on a nonstick |
| in the slices. Pat the slices with a damp cloth and use | | | | baking sheet. Bake 20 minutes in preheated oven. |
| as directed in the recipe. You can place the eggplant | | | | 4. Add the extra virgin olive oil, tomato sauce, green |
| on paper towels while preparing other ingredients to | | | | chili peppers, ground cumin, onion, garlic salt, and black |
| remove additional moisture. Homemade tomato sauce | | | | olives to a medium saucepan. Simmer 10 minutes |
| really makes this dish shine. If you serve the | | | | over low heat, uncovered. |
| casserole with sour cream, keep the sour cream | | | | 5. Arrange 1/2 the eggplant slices in a shallow 1-½ |
| refrigerated and drop a dollop of chilled sour cream | | | | quart casserole dish. |
| on individual servings. | | | | 6. Spoon 1/2 the sauce over eggplant. Sprinkle with |
| Mexican Style Eggplant Casserole with Tomato Sauce | | | | ½ the cheddar cheese. |
| and Chili Peppers | | | | 7. Repeat the layering process. |
| Ingredients: | | | | 8. Bake uncovered for 30 minutes or until the |
| 1 Large Eggplant, cut in 1/2-inch slices | | | | casserole is hot and bubbly. |
| 1/4 cup Extra Virgin Olive Oil | | | | 9. Serve with sour cream, if desired. |