Rania’s Recipes: Eggplant Parmesan & Corn Relish

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(Photo Courtesy of Rania Harris)

(Photo Courtesy of Rania Harris)

Rania Harris stopped by Pittsburgh Today Live today to show off two great recipes that feature farm to table ingredients!

Stuffed Eggplant Parmesan

  • 4 medium eggplant
  • 2 cups fresh tomato sauce
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped basil
  • ½ cup Panko breadcrumbs
  • ¾ cup ricotta cheese
  • Salt and freshly ground pepper
  • About ½ pound sliced fresh mozzarella

Directions:

Preheat oven to 350 degrees. Cut the eggplant in half lengthwise. Trim the rounded edges with a knife so that the halves will lay flat on a roasting pan, cut-side up. Using a sharp-edged spoon, scoop out the flesh, coarsely chop, and put in a medium bowl. Leave a 1/2-inch border around the interior of the eggplant; set aside.

Toss the chopped flesh with all the remaining ingredients except the mozzarella. Taste the mixture to verify seasoning. Place the eggplant halves on a baking or roasting pan, cut-side up. Fill each halfway with the stuffing. Arrange 2 to 3 slices of mozzarella on top. Finish with a layer of stuffing, shaping gently to round the tops. Bake for 45 minutes to an hour, or until tender, bubbling and golden.

Serves 4-6

Corn Relish with Sweet Red & Green Peppers

  • 6 cups cooked golden corn kernels
  • 2 cups diced onions
  • 1 cup chopped cored and seeded sweet red peppers
  • 1 cup chopped cored and seeded sweet green peppers (or use an additional cupful of sweet red peppers)
  • ¾ cup chopped celery
  • 1-1/2 cups (packed) light brown sugar
  • 2 tablespoons pickling salt or other fine non-iodized salt
  • 2 tablespoons (lightly packed) dry mustard
  • 2 teaspoons mustard seed
  • 2 teaspoons tumeric
  • 1-1/2 teaspoons celery seed
  • ¼ teaspoon ground hot red (Cayenne) pepper
  • 2-1/2 cups cider vinegar
  • ½ cup cold water

Directions:

Combine all the ingredients in a preserving pan.  Bring the mixture to a boil over medium-high heat, stirring occasionally.  Lower the heat and simmer the mixture, partly covered, until it has thickened slightly, about 30 minutes; stir occasionally.

Ladle the boiling-hot relish into hot, clean pint canning jars, leaving ¼ inch of headspace.  Seal the jars with new two-piece canning lids according to manufacturer’s directions and process for 15 minutes in a boiling-water bath.  Cool, label, and store the jars.  Let the relish mellow for a few weeks before serving it.

Makes about 5 pints

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