Ingredients
1 large eggplant
1 red bellpepper
1 yellow bellpepper
1 tomato
1 small yellow onion
2 cloves garlic
Fresh Parmesan Cheese
Basil for garnish
Salt, pepper, paprika powder
Olive Oil
Preparation
Wash and trim eggplant. Cut into circles about ¼" thick, leaving the skin on. Place eggplant rounds on a flat surface and sprinkle with salt. Set aside for 15 minutes.
Deseed the tomato and the peppers. Chop up the tomato, bell peppers, onion and garlic, into ¼" x ¼" cubes. Combine in a bowl. Add ½ teaspoon olive oil, paprika, salt and pepper, mix well. Mince the fresh basil (about 5-6 leaves) and add it to the mix.
Set the oven to 350 degrees. Wash off the salt from the eggplant rounds and pat dry with a paper towel. Place eggplant on oiled cookie sheet and brush with olive oil. Bake for about 10 minutes till eggplant starts getting a little soft. Remove from oven and spoon over vegetable mixture onto the eggplant rounds, about 1 tablespoon per piece. Sprinkle generously with parmesan cheese. Put back into oven for another 10 minutes, till vegetables are cooked, and the cheese has melted.
Remove and serve immediately.
