How To Cuisine Baked Red Onions

Baked Red Onions        Vegetables          

 ingredients   
 6 red onion, halved
rind of 1 lemon, cut in strips
1/2 cup olive oil
1 cup raisins
1/2 cup port wine
1/4 cup cider vinegar
1 Tbsp packed brown sugar
pepper

perparation instructions

In large saucepan, cover onions and lemon rind with water; bring

to boil and boil for 5 minutes.  Drain; refresh under cold running

water and drain again.  Discard rind.  Peel onions and arrange in

13x9 inch casserole; pour olive oil over.

Bake, uncovered, in a 375 F oven, basting occasionally for 40

minutes.  Add raisins, port, vinegar, sugar, and pepper to taste.

Bake for 30 minutes or until juices are syrupy.  Makes 12 servings.

How To Cuisine Baked Eggplant

Baked Eggplant           Vegetables      

ingredients            

1/2 stick unsalted butter, (1/4 cup)  

1/2 yellow onion, diced

1/2 green bell pepper, diced

1/2 red bell pepper, diced

2 eggplants, about 1 lb. each, cut in 1/2-in. cubes

1 bay leaf

1/2 cup dry white wine

1/2 cup chicken stock, or canned broth

2 cup whipping cream

1 cup Parmesan, freshly grated (about 4 ounces)

8 slices mozzarella, 1/4-inch thick slices

 perparation instructions

Melt butter in heavy large Dutch oven over medium heat. Add onion

and bell peppers and saute until tender, about 10 minutes. Add

eggplants and bay leaf and saute until eggplant is almost tender,

about 10 minutes. Add wine and chicken stock and cook until liquid

evaporates, about 5 minutes. Add cream and cook until eggplant is

tender and mixture is thick, stirring frequently, about 25 minutes.

Mix in Parmesan. Season to taste with salt and pepper. Divide

mixture among 8 large ramekins. Top each with slice of mozzarella

cheese. 

Preheat oven to 350F. Bake eggplant until heated through, about 15

minutes. Preheat broiler. Broil until cheese bubbles. Serve hot.