| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Chopped green pepper |
| 1/4 |
c |
Chopped onion |
| 1/4 |
c |
Butter/margerine |
| 1 |
cn |
(8 oz.) tomato sauce |
| 1/2 |
ts |
Salt |
| 3 |
c |
Sliced and quartered eggplant |
| 2 |
c |
Shredded cheddar cheese |
| 1 |
|
Unbaked pastry pie shell |
INSTRUCTIONS
Saute green peppers and onion in butter until tender. Blend in tomato sauce
and salt. Bring to boil. Add eggplant. Cook, stirring occasionally
(covered) 10 min. until eggplant is almost tender. Place eggplant mixture
in unbaked pastry pie shell. Top with half of cheese. Add remainder of
cheese over top. Bake at 400 deg. for 30 to 35 min. Let stand 10 min.
before cutting wedges and serving. May be prepared ahead and refrigerated
then baked at 400 for 45 min. Eggplant is abundant on the grocery shelves
in Hawaii and most places all year! Aloha from rainy Hawaii, Frannie
Posted to TNT - Prodigy's Recipe Exchange Newsletter, by
AXEC83B@prodigy.com (MRS FRANNIE P HAWS) on Sun, 12 Jan 1997.
A Message from our Provider:
“Jesus: right way, only truth, best life.”