3 things about St. Sixtus:
1. Pope Sixtus had been pope for only one year when he was murdered while presiding at the Mass in the catacombs.
2. Four deacons were murdered with him, and St. Laurence was martyred four days later (speaking of which, have you got your grilling supplies ready for Saturday?)
3. Sixtus was Greek…so we are serving up a dish that has Roman and Greek elements today in his honor!
2 tips for this recipe:
1. If you don’t cook with eggplant regularly, or if you have wondered why it tastes so bitter when you cook it…you need to salt it and let it rest at least 20 minutes…but ideally 60! Putting salt on the eggplant will get the moisture out, and it will release the bitter flavors.
2. Feta can totally be optional…we are putting it on top of part of our dish tonight, since some people in the fam can’t have dairy right now.
The 6 Ingredients:
3 red peppers
1 small onion or 1/2 large onion
2-3 cloves garlic
2 cans tomatoes
1/2-1 cup feta cheese
1/2 teaspoon oregano
Salt and pepper, to taste
Oil, for frying
1. Wash and cut the eggplants into thick slices; sprinkle with salt and let them rest on paper towels for an hour.
2. Using more paper towels, soak up the excess water.
3. Wash peppers and cut out stems and seeds; cut them into white strips.
4. Fry the eggplants in hot oil and let them drain well on paper towels.
5. Using same pan, add more oil and add onion; saute for a few minutes.
6. Add garlic, tomatoes, salt, pepper, oregano; simmer the sauce until it thickens.
7. Lay the eggplants and peppers in a baking dish and cover with half of the sauce.
8. Sprinkle the feta on top and spead with the rest of the sauce.
9. Bake in a preheated oven at 350 degrees for 20 minutes, and serve hot!
Saint Sixtus, pray for us!