Recipe - Ms Eggplant Salad Jan 1998

2 lg Eggplants
3 Onions; minced
3 Cloves garlic; crushed
1 Green bell pepper; minced
1 tablespoon Green onion; chopped
1 tablespoon Parsley
One fourth teaspoon Thyme
1 teaspoon Oregano
Cumin
1 Bay leaf crushed
1 cup Green olives; seeded and
chopped
One half cup Vinegar
Salt and pepper; to taste
One half cup Raisins; optional
One fourth cup Celery; minced
2 cup Olive oil

1. Dice eggplant and sprinkle with salt.

2. Place in a colander and let stand 1 hour. Wash and drain well in paper
towels.

3. Place eggplant along with the rest of the ingredients in a baking dish.

4. Stir everything.

5. Cover with foil and bake at 325 F for 2 to 3 hours. Stir once in a
while..

6. Let cool. Chill

7 May be kept 1 week in the fridge.

NOTES : This is really easy to make. And super good. Great served with
Italian bread.
Recipe by: Miriam Podcameni Posvolsky

Posted to TNT Recipes Digest by Leon & Miriam Posvolsky miriamp@pobox.com
on May 10, 1998