Name: Eggplant Italiano
Ingredients: 2 lg Garlic cloves, minced; 1 lg Onion, coarsely chopped; 1 lg Celery stalk, chopped; 1 lg Green pepper, chopped; 2 tb Olive oil (or more); 1 c Fresh mushrooms, sliced; 1 md Eggplant, sliced 1/4"; 1/2 ts Marjoram, dried; 1/2 ts Thyme, dried; 1 ts Oregano, dried; 1 cn Tomatoes, diced (28 oz.); 2 c Mozzerella cheese, grated; Salt & pepper to taste

[Sarah Edwards in writing to her daughter Esther at the death of her husband, Jonathan, said], “My Very Dear Child, What shall I say? A holy and good God has covered us with a dark cloud. O that we may kiss the rod, and lay our hands on our mouths! The Lord has done it. He has made me adore his goodness, that we had him so long. But my God lives; and he has my heart. O what a legacy my husband, and your father, has left us! We are all given to God; and there I am, and love to be. Your ever affectionate mother, Sarah Edwards.”

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	Italian	Italian, Vegetables	4	Servings

INGREDIENTS

2	lg	Garlic cloves, minced
1	lg	Onion, coarsely chopped
1	lg	Celery stalk, chopped
1	lg	Green pepper, chopped
2	tb	Olive oil (or more)
1	c	Fresh mushrooms, sliced
1	md	Eggplant, sliced 1/4"
1/2	ts	Marjoram, dried
1/2	ts	Thyme, dried
1	ts	Oregano, dried
1	cn	Tomatoes, diced (28 oz.)
2	c	Mozzerella cheese, grated
		Salt & pepper to taste

INSTRUCTIONS

*Eggplant should be young, firm, a deep purple and without surface
blemishes or scars.*
Saute garlic, onion, celery and green pepper in hot oil in a skillet (I use
my beloved wok) for about 5 minutes. Add mushrooms and saute 1 minute
longer. Add eggplant slices to skillet, stirring well for an additional 5
minutes. Add seasonings and tomatoes. Cover and heat to simmering. Place in
an oiled shallow casserole (Corning is ideal). Sprinkle cheese over
eggplant and place, covered, in a pre-heated oven (350F.) for 20 minutes.
Remove cover and bake an additional 10 minutes, until bubbly and golden.

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