Eggplant and Butternut Squash Tagine

Ingredients

  • 0.25 cup(s) drained capers
  • 2 pound(s) eggplant
  • 0.5 cup(s) shredded Gruyère cheese
  • 6 large eggs
  • 1 large green bell pepper
  • Freshly ground pepper
  • 2 tablespoon(s) extra-virgin olive oil
  • + 4 more ingredients
    • 2 pound(s) butternut squash
    • 0.75 pound(s) skinless, boneless chicken breast
    • 8 large scallions
    • Salt

1. Arrange the eggplant slices on a work surface and sprinkle with salt. Transfer the eggplant to a colander, top with a plate and weight it down with heavy cans. Set the colander in the sink and let the eggplant drain for 1 hour. 2. Meanwhile, preheat the oven to 425°. Brush the squash slices on...

View full recipe at Food & Wine

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