| Eggplant Casserole
1 large onion
1 can of tomatoes
1/2 small green pepper
Celery
eggplant |
|
Peel and cut eggplant in cubes, soak in salt water for a few minutes. Cut up onions, green pepper & celery. Cook with tomatoes and eggplant, drained, on top of stove for a few minutes. Put in casserole and bake in oven for 45 minutes at 350ºF. Use a little margarine in frying pan to cook on stove top the mixed vegetables. |
|