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Eggplant Casserole
2 large eggplants, unpeeled, diced.
2 large ripe tomatoes, diced.
2 Tbsp. oil (or clarified butter)
2 large onions, finely chopped.
2 tsp. salt
1 tsp. black pepper
In a large frypan, sauté the onion in the oil until it is translucent. Add the spices, and stir for 1 minute. Add the eggplant and tomato, stir well, and cover. Reduce heat, and simmer until vegetables are mushy (about 1/2 hour). Remove the lid, and continue cooking until most of the liquid evaporates (about 15 minutes). The finished dish should be thick enough that you could use it as a dip. Makes 8 servings.
All happiness depends on a leisurely breakfast.
- John Gunther
Clean as you go in the kitchen. It will be a lot easier to see where you're at and to find your tools and bowls if you pile them nicely in the sink or even better, in the dishwasher if you have one. Keep a clean, wet soapy rag to wipe your work area every once in a while. It is much easier to clean a little at a time and finish cooking in a clean kitchen than to wait till the end of your day and be faced with a mountain of dishes to do, counters to clean and so on.
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