Moroccan Eggplant Lasagna Comes From a Modified Recipe
“A friend gave me part of this recipe,” Anne MacQueen writes, “calling it Moroccan eggplant dip. Modifying it slightly, I use it as the sauce in a very successful and simple vegetarian lasagna. The sauce may be prepared ahead of time and refrigerated. It also freezes well.”
MOROCCAN EGGPLANT LASAGNA
3 tablespoons olive oil
1 large eggplant, diced
1 green pepper, seeded and chopped
2 cloves garlic, minced or mashed
1 tablespoon ground cumin
1/4 teaspoon cayenne pepper
2 teaspoons sugar
1 teaspoon salt
1 (8-ounce) can tomato sauce
1/4 cup red wine vinegar
1/4 cup cilantro leaves, optional
1/3 pound lasagna noodles or 2 (18-inch long) lasagna noodles
1/2 pound mozzarella cheese, sliced
1/4 cup grated Parmesan cheese
Heat oil over medium heat in large saucepan. Add eggplant, green pepper, garlic, cumin, cayenne, sugar, salt, tomato sauce and red wine vinegar. Cover and cook over medium heat 20 minutes, stirring occasionally. Add cilantro just before assembling lasagna.
Cook noodles in boiling water about 15 minutes or until tender. Drain. Cut into pieces, each about 7 inches long. Place half of noodle strips in 8-inch square baking dish. Cover with half of sauce and half of cheeses. Layer with remaining noodle strips, sauce and cheeses. Bake at 350 degrees 20 to 30 minutes, or until cheese is melted and lasagna is heated through. Makes 4 to 6 servings.
The Times pays $10 for readers’ recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe, how you use it, and include name, telephone number and address. Recipes become the property of The Times and will not be returned. Allow three weeks for payment after publication.