Recipe - Eggplant A La Grecque

1 md Eggplant
One fourth cup Oil
2 tablespoon Butter
1 cup Chopped onion
2 Cloves garlic; crushed
1 cn (16oz) whole tomatoes
One half cup Chopped parsley
One fourth cup Lemon juice
1 teaspoon Nutmeg
1 teaspoon Salt
One half teaspoon Black pepper

Peel eggplant and cut in One half 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 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.