2 medium eggplants sliced 1/2'' with skins on (no salt added)
2 medium zucchini, diced 1/2" cubes
2 red/yellow bell peppers, diced
A handful of fresh parsley, chopped
10 leaves of fresh basil (2 ts if dried)
3 large Roma tomatoes, diced 1/2" cubes
Note: Tomatoes are added at the end
and are not cooked
2 sprigs of fresh tarragon (stalks removed)(2 ts chopped/dried)
A jar of Piperade
with garlic powder on both sides. Lay out on cookie sheet and pour about 3 TBS olive oil, to coat both sides of the eggplant well.
On a separate cookie sheet, place the peppers and zucchini, pour in olive oil to coat them well and sprinkle
with garlic powder. Place the eggplant on the top shelf the of oven with the peppers and zucchini on the second
level. Broil the eggplant on high, turning several times until browned on both sides. Remove from oven to cool. Watch
vegetables on second level, turning as needed. Move to top shelf if needed. Watch closely not to over cook. Remove to cool.
Once cooled, cut eggplant in 1/2" cubes, place in a bowl with peppers and zucchini. Add the parsley, herbs, and the (uncooked)
Roma tomatoes. Heat vegetables in the microwave, remove and mix in a jar of Piperade, about 2 cups. Top with
a generous amount of Parmigiana cheese.
This dish is also great over
Pasta, rice, Polenta or wrapped in a burrito.
Use the leftovers on crackers or crunchy bread rounds.