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Try this vegetable marmalade with Coeur d'Alene Cellars Mourvedre.

1 large eggplant
1/4 cup butter
4 large onions, sliced
1 or 2 cloves garlic, finely chopped
3/4 pound mushrooms, stems removed
4 large tomatoes, chopped
2 green peppers, seeded and cut in strips

2 teaspoons salt
1 teaspoon pepper
1 bay leaf
1/4 teaspoon basil
1/4 teaspoon oregano
1/8 teaspoon powdered cloves
1/4 cup buttered bread crumbs (melt 1 tablespoon butter in pan and brown crumbs)

Peel the eggplant and cut into one-inch slices.  Cover with boiling salted water and simmer ten minutes,  Drain well.

Melt the butter, add the onions and garlic and saute until lightly browned.  Add mushroom caps to the onions and garlic and cook, stirring, an additional five minutes.  Add the tomatoes, green peppers, salt, pepper, herbs and spices and simmer ten minutes.

Place altering layers of eggplant and sauce in a buttered two-quart casserole.  Cover with buttered crumbs and bake 1 1/2 hours.  Serves 6 to 8.  May be prepared one day ahead, then covered with bread crumbs and baked.

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