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Eggplant & Zucchini Rose Tart Recipe

   
 

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     Eggplant & Zucchini Rose Tart

Category   Appetizers
Sub Category   None

Ingredients
1 pie crust
1 large eggplant
2 medium zucchinis
Olive Oil
1 tsp. dried thyme
Coarse sea salt
Tomato Sauce-
3 tomatoes
1 onion
 
1 garlic clove
1/4 cup white wine
1 tsp. dried oregano
1 tsp. chili powder
1 tsp. brown sugar
Salt and pepper

Instructions
Prepare the sauce- heat some olive oil in the skillet and add the onion let it simmer for 3-4 minutes. Add minced garlic and simmer over low heat for another 1-2 minutes. Add chopped tomatoes. Cook for about 4-5 minutes, pour in wine, add spices, and cook uncovered for about 10 minutes, until the sauce thickens.
Cut eggplant and zucchini into thin stripes. Roll the dough into a circle and set it on a pie pan. Top with chilled tomato sauce. Arrange vegetable stripes in the form of a rose, starting from the middle of the pie. Drizzle with olive oil and sprinkle with thyme and salt. Bake at 356F for about 35-40 minutes.


Originally Submitted
11/1/2012





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