Baked Eggplant Steaks With Quick Tomato Sauce

Baked Eggplant Steaks With Quick Tomato Sauce

Ingredients:
1 (28-ounce) can crushed tomatoes
1 tablespoon fennel seeds
1 tablespoon Italian seasoning
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 large eggplant, peeled and cut into 1-inch thick slices
Fresh sliced basil for garnish
Freshly ground black pepper, to taste

Directions:
In a large saucepan, add the crushed tomatoes, fennel and Italian seasoning.
Season with freshly ground black pepper to taste. Bring to a simmer and cook on
low while you cook the eggplant.
Heat a large skillet over medium-high heat and add the olive oil. Add the
eggplant slices and cook until browned on both sides and eggplant is tender when
pierced with a fork.
Stir the balsamic vinegar into the sauce.
To serve, put the eggplant steaks on plates and top with the tomato sauce.
Garnish with fresh chopped basil.
Sweet Potato and Leek Casserole
Serves 4
Vegan Recipe This easy vegetarian dish gets its mild and sweet flavor from
sautéed leeks and thinly sliced sweet potatoes that are baked in harmony until
tender. This dish works well as either a side dish or a main course if served with a
salad, and is an impressive take on what is normally a sugary sweet Thanksgiving
side dish.