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Ingredients:
1 large eggplant 4 tomatoes 1 green bell pepper, diced 1/4 cup olive oil 1/2 garlic clove, finely minced black pepper, freshly ground 1 onion, med, sliced 1 1/2 teaspoons salt
sour cream, (optional)
Directions: Pare and dice eggplant. Heat oil in skillet, add onion, green pepper, and eggplant. Stir over low heat until eggplant is soft. Add tomatoes(may substitute canned Italian solid
pear shape, drained), salt, and pepper. Simmer a few minutes. At this point you can add basil, chives, parsley, tarragon or oregano to taste. Turn into casserole dish and bake at 325 degrees for 40
minutes. Casserole may be served hot or cold, with sour cream.
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