| 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.
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