| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Italian | Hors d’oeuv, Salads | 1 | Servings |
INGREDIENTS
| 2 | lg | Eggplants |
| 3 | Onions; diced | |
| 3 | Cloves garlic; crushed | |
| 1 | Green bell pepper; diced | |
| 1 | tb | Green onion; chopped |
| 1 | tb | Parsley |
| 1/4 | ts | Thyme |
| 1 | ts | Oregano |
| Cumin | ||
| 1 | Bay leaf crushed | |
| 1 | c | Green olives; seeded and chopped |
| 1/2 | c | Vinegar |
| Salt and pepper; to taste | ||
| 1/2 | c | Raisins; optional |
| 1/4 | c | Celery; diced |
| 2 | c | Olive oil |
INSTRUCTIONS
1. Dice eggplant and sprinkle with salt. 2. Place in a colander and let stand 1 hour. Wash and drain well in paper towels. 3. Place eggplant along with the rest of the ingredients in a baking dish. 4. Stir everything. 5. Cover with foil and bake at 325 F for 2 to 3 hours. Stir once in a while.. 6. Let cool. Chill 7 May be kept 1 week in the fridge. NOTES : This is really easy to make. And super good. Great served with Italian bread. Recipe by: Miriam Podcameni Posvolsky Posted to TNT Recipes Digest by Leon & Miriam Posvolsky <[email protected]> on May 10, 1998
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