Directions
1) In a large zip lock bag marinade diced eggplant in all ingredients listed under “Marinated Eggplant”. Marinade overnight or at least 4 hours. You can sub mushrooms or other “meaty” veggies for eggplant if desired
2) Sauté carrots, onion, and celery until soft
3) Season with fresh black pepper, garlic and onion powder, and Italian seasoning
4) Once veggies are soft, and all the liquid has evaporated, add the canned diced tomatoes (or fresh diced tomato), Marinated Eggplant, and balsamic or wine. Let cook until all liquid has cooked into the veggies
5) Add fresh garlic and sauté for 2 minutes
6) Add fresh Italian parsley, toss, remove from heat and allow to cool for 10 minutes (so you can handle without getting burned)
7) While the stuffing mixture is cooling, slice potatoes, season, and place in the bottom of your casserole dish
8) Pour tomato puree over potatoes
9) Stuff steamed cabbage leaves
with filling, place onto the tomato puree
10) cover with parchment paper and then tightly with foil
11) Bake at – 425 degrees for 40 to 45 minutes, covered. Remove cover and bake uncovered for 10 to 15 minutes more. Allow to cool 15 minutes.
12)Enjoy!