M's eggplant salad jan 1998

1 Servings

Ingredients

Quantity Ingredient
2 larges Eggplants
3 Onions; diced
3 Cloves garlic; crushed
1 Green bell pepper; diced
1 tablespoon Green onion; chopped
1 tablespoon Parsley
¼ teaspoon Thyme
1 teaspoon Oregano
Cumin
1 Bay leaf crushed
1 cup Green olives; seeded and chopped
½ cup Vinegar
Salt and pepper; to taste
½ cup Raisins; optional
¼ cup Celery; diced
2 cups Olive oil

Directions

1. Dice eggplant and sprinkle with salt.

2. Place in a colander and let stand 1 hour. Wash and drain well in paper towels.

3. Place eggplant along with the rest of the ingredients in a baking dish.

4. Stir everything.

5. Cover with foil and bake at 325 F for 2 to 3 hours. Stir once in a while..

6. Let cool. Chill

7 May be kept 1 week in the fridge.

NOTES : This is really easy to make. And super good. Great served with Italian bread.

Recipe by: Miriam Podcameni Posvolsky Posted to TNT Recipes Digest by Leon & Miriam Posvolsky <miriamp@...> on May 10, 1998

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