| 1 eggplant
1 tomato large
1 clove garlic
½ medium
onion
1 small zucchini
¼ cup
canned garbanzo beans
3 strips of cooked bacon
2 tablespoons tomato paste
1 teaspoon dried basil
½ teaspoon
thyme
½ teaspoon
dried ground chipotle peppers
1 teaspoon dried parsley
½ teaspoon
anise seed
salt & pepper
|
Cut eggplant in half. Score in 1 inch diamonds.
Brush with Olive oil
Layout in pan.
Dice tomatoes,
zucchini, onions and garlic into a large bowl. Pour in ¼ cup olive oil, add the tomato paste & herbs & spices.
Mash garbanzos & add
Mix
Pour over scored eggplant
Top with cheese, cheddar/mozzarella/provolone, whatever
you prefer.
Bake one hour at 350
Remove
and Crumble
bacon and place on top.
For vegan version
omit the bacon & the cheese. Add
soy cheese if desired. |
