| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Plus |
| 2 |
tb |
Olive oil |
| 1 |
lb |
Unpeeled eggplant, trimmed and cut into 1-inch cubes |
| 1 |
|
Whole dried hot red pepper, broken in half |
| 1 |
|
Recipe pizza dough, ready to use |
| 1/2 |
lb |
Mozzarella, thinly sliced |
| 1 |
c |
Pizza sauce |
| 2 |
|
Garlic cloves, minced |
INSTRUCTIONS
This recipe is from the Pastorelli pizza sauce label. I made it Sunday with
a Boboli crust, and it was very tasty.
Heat 1/4 cup of the olive oil in a medium sized frying pan. Add the
eggplant cubes and hot red pepper and saute over medium heat for about 10
minutes or until the eggplant is tender but not mushy. Discard the hot red
pepper and set the eggplant aside. Preheat the oven to 500 degrees. Lightly
coat a large pizza pan with vegetable oil and sprinkle with ground cornmeal
or breadcrumbs (or use a Boboli). Lay the cheese over the pizza dough.
Spoon pizza sauce over the cheese and then distribute the garlic and
reserved eggplant over the pie. Drizzle the remaining 2 Tbs of olive oil
over the pie. Bake for 10-15 minutes, or until crust is golden.
Notes: I used red pepper flakes and left them in with the eggplant. We also
thought the garlic was a little too harsh, and would probably add that to
the saute next time.
Posted to CHILE-HEADS DIGEST V3 #211, by cmainard@artic.edu (Cheryl
Mainard) on Tue, 14 Jan 1997.
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