Eggplant Rosa

With the arrival of autumn, I love the many different vegetables that are available. In my youth, I would never have touched an eggplant, and I probably didn’t know what it even was. Now, I appreciate the sheer beauty of the many varieties of eggplants, and truly enjoy the flavor. My dear friend, Larie Engles, has shared this tasty dish with my family on many occasions. The recipe, that she has adapted originated from a childhood friend. Thank you, Larie!


1 medium eggplant, peeled and cubed
1 medium onion, chopped
1 medium green pepper, chopped
4-5 medium tomatoes, peeled and diced or substitute 1 can Rotel tomatoes,  1 can petite diced tomatoes and one small can tomato sauce
1 heaping tablespoon sweet basil leaves
1 teaspoon oregano
1 to 2 cloves of garlic, crushed
2 ounces or more of Parmesan Cheese


In large non-stick pan, saute chopped onion and green pepper
Add eggplant and tomatoes and stir
Cover and cook over low heat, stirring occasionally 25-30 minutes
Add sweet basil leaves, oregano and garlic and stir
Sprinkle with cheese over the top for the last couple of minutes just to melt

Lookout Point Lakeside Inn
Kristie Rosset
Proud to be the Arkansas Broad


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