Vegetable Mosakaa is Tasty and Easy Dish to Prepare your Garden Vegetables

I love gardening, and I used to spend my Sundays weeding, watering and watching my plants grow. However, my favorite part was always picking my vegetables, thinking of new ways I could use them in the kitchen.

Last winter, I had herd of deer living in the yard. It was so cold and I felt so sorry for them that I started throwing  them all my old fruits and breads.  Well, they decided to set up camp in my backyard. Permanently.  Additionally, they now think that all of my planting is done for them.  After couple failed attempts to scaring them away and numerous failed fences, I gave up.

Now, I think every time I go into the garden they joke around saying things like “Here comes the crazy lady” or “What’s on the menu tonight?”

Since I gave up on growing my own vegetables, I bought a share in an organic farm.  Every Wednesday, they leave box full of an array of vegetables at my doorstep.  I use the vegetables and herbs to make pilafs, spreads, casseroles, stews, etc. Sometimes, I make two of each dish: one for dinner and one to freeze for the winter.

Vegetable Mosakaa is one of my favorite vegan dishes to freeze for a cold day.

As you know by now, I am almost anti-frying.  Frying not only uses an excess amount of fat, it makes your house and clothes smell. Also, I always feel awful after eating anything fried. Broiling achieves the same effect as frying without the mess. This technique makes this vegan recipe is easy to make and very heart healthy

Vegetable Mosakaa

serves 4

4         tablespoons olive oil

4         medium ripe tomatoes, cut into thin slices

2         medium eggplant, cut into 1/2 inch thick slices

2         zucchini, cut into 1 inch thick slices

2         peppers, seeded and diced

2         medium onion, julienne

2         cloves garlic, sliced

1         cup crushed tomatoes

salt and pepper to taste

-Place the zucchinis and eggplants in a bowl, drizzle with 3 tablespoons olive oil, toss and then place on cookie sheet and broiled until golden.  Remove from the oven and place aside.

-Place the onions in a bowl, drizzle with the rest of the oil, toss, place on cookie sheet and broiled until golden.  Remove from the oven and set aside.

-Mix the crushed tomatoes with one cup of water, salt and pepper.

-To assembled: Spoon half of the crushed tomatoes in deep baking dish.  Arrange the broiled eggplant slices over the crushed tomatoes.  Place several tomato slices over the eggplants.  Spoon half of the onion over the eggplant and then arrange the broiled zucchinis over them.  Place the garlic slices over the zucchini, spoon the rest of the onion and then top with the rest of the tomato slices.  Sprinkle with salt and pepper and pour the rest of the crushed tomatoes.

-Cover the baking dish with foil.

-Bake in 395 F. degree oven for 30 minutes.  Remove the foil and continue to bake for another 10 minutes.

-This dish is good eaten, hot, room temperature or cold.

Comments

  1. dennis paulson says

    Made and enjoyed your Mosakaa recipe tonight very much. I didn’t see in your assembly instructions what to do with the green peppers and was wondering if they were to be broiled as well. Mixed them in throughout. Thanks for sharing your recipes! Dennis

  2. sanaacooks says

    I think I need someone to proof read my recipes before I publish them. I am happy that you enjoyed the recipe and I am glad that you improvised. You can do either. I have been chopping mild jalapeño peppers. You can broil and use or use them fresh to add texture. Thank you for taking the time to write me. I will be posting more eggplant recipes. Have nice week.

Leave a Reply

Your email address will not be published. Required fields are marked *