Michele Romano Recipes

Roasted Eggplant Recipe

Ingredients

• 1 small eggplant
• 1 medium zucchini
• 1 red pepper
• 1 yellow pepper
• 1 large or 2 small Portobello mushrooms
• 5 fresh Roma tomatoes
• 2 cups organic baby spinach
• 14 kalamata olives
• 8 cloves of garlic, sliced
• 1/3 cup fresh basil, chopped
• 1/4 cup extra virgin olive oil
• 2 tsp lemon juice
• 1 tbsp oregano
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp chilies
• 1/4 cup of Romano or parmesan cheese.
• 2-4 filet mignon or top sirloin steaks (Depending on how many you are feeding.)
• Spaghetinni or linguine pasta
• Fresh grated Romano, Asagio, or parmesan cheese. (sprinkle on top of pasta and eggplant)

Preparation for Eggplant Platter

1. Preheat oven to 350 degrees.
2. Chop peeled eggplant, zucchini, red pepper, yellow pepper, mushrooms tomatoes into large bite sizes pieces and place in a large bowl.
3. Add in spinach, olives, garlic and fresh basil. Gently mix all together.
4. In a measuring cup whisk together, olive oil, oregano, salt, pepper, chilies and Romano or parmesan cheese.
5. Pour over vegetables in bowl and mix thoroughly.
6. Line a large cooking sheet or baking dish with parchment paper.
7. Spoon the vegetables onto parchment paper.
8. Roast in oven approx. 30 minutes, or until vegetables are tender but firm.
9. Meanwhile, boil pasta in salted water.