| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Oil |
| 4 |
md |
Eggplants |
| 1 |
lg |
Onion |
| 1/2 |
|
Bell pepper |
|
|
Salt and pepper |
| 1 |
|
Stalk celery |
| 2 |
|
Cloves garlic |
| 2 1/2 |
c |
Uncooked rice |
| 2 1/2 |
c |
Water |
| 1/2 |
lb |
Fresh pork sausage |
| 1/2 |
lb |
Smoked sausage |
INSTRUCTIONS
In a large dutch oven, saute chopped onion, bell pepper, celery, and garlic
in oil until wilted. Peel and chop eggplant and add this plus the sausage
(chopped in small pieces) to the wilted vegetables. When eggplant is
well-smothered, add salt and pepper to taste. (This should be a peppery
dish, so don't spare the seasoning.) Add the rice and water next. Cover and
cook until rice is tender (about 25-30 minutes) over low heat.
Posted By elendil@yatcom.com (Edward J. Branley) On rec.food.recipes or
rec.food.cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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