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.
MRS PAUL GARNER (ALICE)
MARVELL, AR
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, .