Kizarmis Patlican (fried Eggplant With Green

Kent and Barbara Hughes suggest the following to built family affection: 1. “The best possible foundation for building affection: love for God…We are able to love God and others through the reception of God’s love. Loving God is what makes other loves endure. This discipline, the day-to-day empowerment to live out this love for people who aren’t always “lovable,” is what fosters the ongoing growth of affection.” 2. “It is essential, then, if a family is to develop the bonds of affection, that the children have the assurance of their parents’ love for one another.” 3. “An obvious place to enhance family affection is at the dinner table. That is the single best daily opportunity families have for all gathering together…We encourage you never to surrender that choice time, for it is an unsurpassed opportunity to build family life.” 4. “Family vacations were at the heart of building the Hughes clan’s affections…we made disciplined investment in family vacations…Sometimes brief, spontaneous mini-vacations can (also) have important results in developing family unity and affection.” 5. “Mutual interests builds affection…Wise parents know this and look for a common interest or adopt their children’s interests as their own.” 6. “Families that learn to appreciate their points of uniqueness and to chuckle at their idiosyncrasies pull together in affection rather than apart in irritation.” 7. “The home is the place to be sentimental, corny, even weird for the sake of affection.” 8. “Wise parents who wish to enhance familial bonds will do their best to keep up the communication with grandparents and spent time with them if possible. Few things can be more elevating to family than loving affection extended across generations.” (Kent and Barbara Hughes).

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Grains	Turkish	Eggplant, Middle east, Time/life, Turkish, Vegetable	6	Servings

INGREDIENTS

2	T	Olive oil
1 1/2	c	Olive oil
4		Tomato, peeled seeded and
		coarsely chopped
2		Garlic cloves, peeled and
		thinly sliced
1	t	Salt
1/4	c	Salt
1		Eggplant, about 1 lb.
2		Green peppers, seeded
		deribbed and cut lengthwise
		into quarters

INSTRUCTIONS

Name; Fried Eggplant with Green Peppers and Tomato Sauce  In a heavy 8
to 10 inch skillet, heat 2 tablespoons of the olive oil  over moderate
heat until a light haze forms above it. Add the  tomatoes, garlic and 1
teaspoon of the salt. Mashing and stirring  frequently, cook the
tomatoes briskly until almost all their liquid  evaporates and they
become a thick, somewhat smooth puree. Set aside  off the heat. With a
large, sharp knife, peel the eggplant and cut  off the stem end. Cut
the eggplant lengthwise into inch thick slices.  Then one at a time lay
each slice flat and cut lengthwise strips at  inch intervals starting
at the wide end and cutting to within about 2  inches of the narrow
end. the slices should now look like fans.  Combine 1 quart of water
and the remaining 1/4 cup of salt in a  shallow bowl or baking dish,
and add the eggplant sections. Turn them  about to coat them evenly
with the brine, and let them soak at room  temperature for about 10
minutes to rid them of any bitterness. In a  heavy 12 inch skillet,
heat the remaining 1 cups of oil over high  heat until a light haze
forms above it. Pat the eggplant completely  dry with paper towels.
Regulating the heat so the eggplant colors  evenly without burning, fry
it 3 or 4 slices at a time for about 5  minutes on each side, or until
it is lightly browned and shows no  resistance when pierced with the
tines of a fork. Transfer the  eggplant to paper towels and fry the
remaining slices. Add the green  peppers, skin side up, to the oil
remaining in the skillet, adding  more oil if necessary. Cook the
peppers over moderate heat for about  10 minutes, turning them over
with tongs. When they are soft but  still somewhat firm to the touch,
drain them on paper towels. Peel  off the skins with a small, sharp
knife. Mound the eggplant slices in  the center of a serving platter
and pour the tomato sauce over them.  Fold the peppers in half
lengthwise and arrange them attractively  around the eggplant. Serve at
room temperature.  72 of 116  Time Life Series: Middle Eastern Cooking,
"circa  69"  MMed by: earl.cravens@salata.com  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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