Recipe - Eggplant Cairo

One half cup Olive oil
1 lg Onion; chopped
1 Green pepper; chopped
One half teaspoon Tumeric
One fourth teaspoon Cayenne
1 One half teaspoon Ginger
2 Bay leaves; discarded after
simmering
1 md Eggplant
1 cn (#303) tomatoes
1 tablespoon Brown sugar

Date: Mon, 24 Jun 1996 22:27:51 +1200

From: rayna knighton rayna@ICONZ.CO.NZ
This one comes from a book I picked up at a used bookstore when I was in
Seattle called "Recipes Our Friends Ask For" published by the Assistance
League of Southern California. There's no publish date, but they sold it
for $4.50 and it has 327 pages. So it's a golden oldie.

Heat olive oil. In it simmer the onion, green pepper, spices and herbs
until the onion is clear. Cut unpeeled eggplant into Three fourths inch cubes and
add to the vegetables, stirring well so that eggplant absorbs oil. Then add
the remaining ingredients.

Bake in a 2 quart casserole for one hour at 325. Keep in a warm oven for
as much as an hour to allow flavors to blend. Just before serving, stir
just enough to turn vegetables over. This turns their shiny side out and
adds to their appearance.

EATL DIGEST 23 JUNE 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.