Thursday, September 30, 2021

Eggplant Pizzaiola inspired by Neerob

 We just had our monthly dinner with Fr. David. at Neerob Restaurant. Always on the 4th Tuesday at 9PM, after his Bible Class.

Here are some of the pics:

Eggplant pizzaiola. Even some people who thought they did not like eggplant, loved it!

A wonderful mixed fruit salad including star fruit, dragon fruit, strawberries, blueberries, and arugula with a drizzle of balsamic vinegar. Out of this world.

A disch of couscous, chickpeas, with veggies, balsamic and lemon juice.

To to top it off there was a wonderful sauce with vegetables including zucchini, etc. (not in piture)

A wonderful time was had by all. 

The next day, I felt inspired to try my hand at the eggplant pizzaiola at home. Here's what I came up with:


  • 1  medium sized eggplant
  • 1-2 onions cut-up fine
  • several garlic cloves
  • some peppers (any color), cut up in small chunks
  • some fresh tomatoes, or, in my case used a 13.8 Oz package of Pomi Crushed Tomatoes.
  • Italian spices
  • a carrot shredded
  • some black olives sliced.
  • 1 cup of water with Yondu or Braggs Liquid Aminos


  • roast the onions dry for 5 mins,
  • begin adding in the water with yondu, the peppers, shredded carrot and garlic and stir fry for another 5 mins until the onions are caramelized.
  • add in the tomatoes and the italian herbs, Let simmer for 15 mins.
  • Cut up the eggplant in 1/2" slices
  • Put them on a silicone sheet on a backing tray, cover with the tomato sauce
  • Oven 350F, 25 mins.

That's all folks. 
if you want to make it "cheesy" you can make some vegan "parmesan" 

1 cup raw cashews
1/2 cup nutritional yeast
1 tsp sea salt
1/2 tsp garlic powder

in the blender for a minute or two. 

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