- 1 1/4 lb eggplant
- 1 1/2 cups ripe olives, pitted and halved
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 8 oz Mozzarella cheese
- 15 oz Ricotta cheese
- 2 cups spaghetti sauce
- 1/2 cup olive oil
- 2 tsp fennel seed
- 1 tsp dried basil
Preheat the oven to 425 degrees. Cut the eggplant into thin slices.
Mix the olive oil with all the herbs. Brush on both sides of the eggplant slices. Brown the eggplant slices on both sides until tender in a non-stick skillet. Layer half the eggplant slices, mozzarella, ricotta, spaghetti sauce, fennel seed and olives (in that order) in an oiled oven safe casserole dish. Repeat the layers. Top with the
remaining mozzarella. Garnish with olives. Cover. Bake until hot and bubbly (about 25 minutes). Let stand 15 minutes before serving.
- 1 1/2 cups water
- 1/2 cup amaranth
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.