Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, eggplant with veggie. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Easy Eggplant Rollatini: When you're craving Italian on Meatless Monday, all is not doomed — far from it, actually. This vegetarian dish brings oven-fried eggplant to the table, stuffed with a cheesy and herbaceous filling that will pair wonderfully with that bottle of vino. Just like all vegetables, eggplant can play the side dish, too, of course.

Eggplant with Veggie is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Eggplant with Veggie is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have eggplant with veggie using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Eggplant with Veggie:

1. Make ready 1 1/2 Orzo
2. Make ready 1 dash black pepper
3. Take 1 dash oregano
4. Prepare 1 pinch salt
5. Prepare 1 tbsp olive oil
6. Get 1/2 small onion chopped
7. Make ready 1 carrot chopped small size
8. Make ready 1 eggplant chopped bite size
9. Prepare 2 tomatoes chopped bite size
10. Make ready 1 clove garlic diced

I love grilling sliced eggplant along with my portobello steaks and veggie burgers. Brush a little oil on it and place it on the hot grill. Cube removed pulp; set shells aside. In a large nonstick skillet, saute eggplant pulp, corn, onion, tomato and garlic in oil until onion is tender.

Steps to make Eggplant with Veggie:

1. put skillet on medium heat
2. add olive oil and onion. cook for 2 minutes
3. add the rest of the veggies and spices. till all veggies are nice and tender
4. while that is cooking. cook Orzo according to the directions
5. once the orzo is done mix it in with the veggies
6. serve while hot

This hearty veggie-forward main dish swaps pork and beef with grated eggplant and mushrooms for a robust, vegetable-based take on traditional pasta bolognese. That said, this is not the type of veggie dish that leaves one wanting, the eggplant and mushrooms develop a deeply rich flavor as the sauce simmers and thickens. I used eggplant, zucchini, green bell pepper, vidalia onion and sliced roma tomatoes. I didn't have fresh herbs, so I used one tsp. each of dried oregano, basil and parsley. I only had two small cloves of garlic, so I used them with some garlic powder.

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