Eggplant Pepperoni Medley
From chefmeow 15 years ago
- 20 minutes to make
- Serves 4
EGGPLANT PEPPERONI MEDLEY This recipe came from an estate sale. I obtained it when I purchased the family collection from the Blake Estate in Dallas, Texas in 1988.
Ingredients
- 2 tablespoons olive oil shopping list
- 1/4 white onion diced shopping list
- 3 cloves garlic minced shopping list
- 1 large eggplant diced shopping list
- 1/4 cup white wine shopping list
- 1/4 teaspoon salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 1 pound package orzo shopping list
- 1 cup pepperoni diced shopping list
- 28 ounce can diced tomatoes shopping list
- 1/4 cup chopped fresh basil or 1 tablespoon dried shopping list
- 2 teaspoons dried oregano shopping list
- 2 teaspoons fennel seed shopping list
- Grated parmesan cheese shopping list
How to make it
- Heat medium pot of salted water to boil.
- Separately heat oil in large non stick skillet then add onion and garlic to skillet.
- Cook 3 minutes then add eggplant, wine, salt and pepper then cook 15 minutes.
- Add orzo to pot of boiling water and cook 8 minutes.
- Add pepperoni, tomatoes with their juices, basil, oregano and fennel seed to eggplant mixture.
- Add additional salt and pepper to taste then drain orzo and add to eggplant mixture.
- Cook 2 minutes more to let flavors blend then ladle into bowls and top with cheese.
People Who Like This Dish 1
- gecko Cleveland, OH
- chefmeow Garland, TX
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments