Eggplant cairo

4 Servings

Ingredients

Quantity Ingredient
½ cup Olive oil
1 large Onion; chopped
1 Green pepper; chopped
½ teaspoon Tumeric
¼ teaspoon Cayenne
1½ teaspoon Ginger
2 Bay leaves; discarded after simmering
1 medium Eggplant
1 can (#303) tomatoes
1 tablespoon Brown sugar

Directions

Date: Mon, 24 Jun 1996 22:27:51 +1200 From: rayna knighton <rayna@...> This one comes from a book I picked up at a used bookstore when I was in Seattle called "Recipes Our Friends Ask For" published by the Assistance League of Southern California. There's no publish date, but they sold it for $4½ and it has 327 pages. So it's a golden oldie.

Heat olive oil. In it simmer the onion, green pepper, spices and herbs until the onion is clear. Cut unpeeled eggplant into ¾ inch cubes and add to the vegetables, stirring well so that eggplant absorbs oil. Then add the remaining ingredients.

Bake in a 2 quart casserole for one hour at 325. Keep in a warm oven for as much as an hour to allow flavors to blend. Just before serving, stir just enough to turn vegetables over. This turns their shiny side out and adds to their appearance.

EAT-L DIGEST 23 JUNE 1996

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

Related recipes