Peel and slice the eggplant. Place the slices in an oiled casserole and
drizzle with olive oil. Bake for 15 minutes on lowest oven rack at 400
degrees F. Chop/mince the other vegetables. Saute the onions and garlic,
then add the other vegetables, basil,and spices. Set this aside. To
assemble: spread rice over the eggplant slices, then spoon the
vegetables on
top. Make a custartd with remaining ingredients, Pour this custard over
the
casserole and bake in a 350-degree oven for 45 minutes. Let stand awhile
before serving.
Posted to MC-Recipe Digest V1 #151
Date: Sat, 13 Jul 1996 21:47:46 -0400
From: kmeade@ids2.idsonline.com (The Meades)
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