| 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 <miriamp@pobox.com>
on May 10, 1998
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