Recipe - Braised Eggplant With Bacon And Tomatoes

6 sl Bacon
4 Tomatoes
1 Eggplant
1 (up to)
2 Cloves garlic
One fourth teaspoon Salt
1 ds Pepper

1. Cut bacon strips in 2inch sections. Peel and quarter tomatoes. Peel
eggplant and cut in 1inch cubes. Crush garlic.

2. Place bacon in a cold pan; then heat and brown lightly. (Do not pour off
fat.) Add garlic and stirfry a few times.

3. Add eggplant cubes; stirfry gently to coat with bacon fat. Then reduce
heat to medium and cook, covered, until eggplant begins to soften (about 5
minutes), stirring once or twice.

4. Gently stir in tomatoes. Reduce heat to low and cook, covered, until
eggplant is done (about 5 minutes more). Season with salt and pepper and
serve. VARIATION: Increase the garlic cloves to 6.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.