This is a great dish and can be made with pasta cannelloni tubes or rolled, cooked lasagna sheets.
Serves 4
Preheat oven 375F middle shelf
1 globe Eggplant..peeled and cut in small dice, sprinkled with salt in colander and wait 30 Min. then rinse well in running water
1/4 cup olive oil
5 cups fresh spinach ( or chopped blanched greens/kale)
3cloves garlic smashed and minced
2tsp ground cumin
1 tsp ground nutmeg
1/2 cup red wine or apple juice
1/2 cup chopped mushrooms
Salt & pepper
12 cannelloni tubes..cooked al dente and drained
Heat the oil in a skillet and add the eggplant and mushrooms and cook for 2-3 mins until mushrooms give off their moisture.
Add the garlic, cumin, nutmeg and season to taste with salt & pepper, cook 3 mins then add wine and reduce by 2/3's.
Using spoon fill the cannelloni tubes, and place on a greased casserole dish with a base of tomato sauce (if using cooked lasagna sheets place then join down in a greased casserole dish with a bottom layer of tomato sauce).
Tomato sauce
1tbps olive oil
1 cup minced onion
2 cloves garlic smashed and minced
1 x15 oz can chopped tomatoes in their juice
1/2 tsp ground cinnamon
2tbsp fresh basil or 2 tsp dried
1/2 pound sliced mozzarella cheese
Sauce:
heat oil in pan , add the onions and saute for 2 mins, add the garlic and tomatoes cook for 5 mins then add the ground cinnamon and basil.
Check seasoning with salt & pepper.
Cover the filled cannelloni tubes with tomato sauce and top with sliced mozzarella cheese.
Bake for 30 mins uncovered or until cheese is bubbling and golden brown.
remove form oven and wait 10 mins for contents to settle before serving.
This is a very wonderful and fresh flavored casserole.
You may also add any vegetables in season and maybe some cooked beans for extra protein.
Also shredded mozzarella is acceptable too.
No comments:
Post a Comment