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Juicy Stewed Eggplant
Contributed by Mary George

Serves 6

Juicy Eggplant
A simple, but delicious vegetable side dish. Squash may be substituted for the eggplant.
1 medium eggplant
1 small onion, chopped
1/2 green pepper, chopped
2 Tablespoons olive oil
1 15 ounce can tomatoes, crushed
1/2 teaspoon basil leaves
1/2 teaspoon fresh mint
 salt and pepper
1 cup water

  1. Peel and cube eggplant
  2. Saute onion and pepper in oil, season with basil, mint, salt and pepper.
  3. Add tomatoes and eggplant.
  4. Add water and bring to a boil, simmer approximately 1/2 hour.