Greek eggplant

Yield: 8 Servings

Measure Ingredient

4 Eggplants (sliced or quartered) 12 medium tomatoes, or 3 large cans of diced Italian tomatoes 4 onions, chopped 4 cloves of garlic ¼ C.

olive oil 1 Tbsp. chopped parsley 1 Tbsp. sugar Salt and pepper to taste. You may add peppers (frozen mixed peppers) Slice eggplants and salt. Weight down with Pyrex dish & unopened cans of food. Rinse eggplant; spray a 9" x 13" dish with Pam. Broil eggplant until tender. Sauté onion & garlic in olive oil. Add tomatoes, parsley, sugar and seasonings. Mix. Layer eggplant in the sprayed 9" x 13" dish with tomatoes, and peppers. Bake 1 hour at 350°. Bake covered for the first ½ hour, and bake uncovered for remaining ½ hour. Delicious served over noodles.

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