Eggplant a la grecque

Yield: 6 Servings

Measure Ingredient
1 medium Eggplant
¼ cup Oil
2 tablespoons Butter
1 cup Chopped onion
2 \N Cloves garlic; crushed
1 can (16-oz) whole tomatoes
½ cup Chopped parsley
¼ cup Lemon juice
1 teaspoon Nutmeg
1 teaspoon Salt
½ teaspoon Black pepper

Peel eggplant and cut in ½ inch cubes. In heavy skillet, saute eggplant in oil and add butter until lightly browned. Remove. Saute onion and garlic until soft. Return eggplant and add can of tomatoes, drained. If fresh tomatoes are available, use them. Add rest of ingredients. Bring to a boil, reduce heat and simmer 15 minutes. Stir.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

Similar recipes