| | Creole Eggplant 10 pounds of eggplant
1 1/2 gallons of boiling water
2 tablespoons of salt
1 pound of margarine, melted
24 ounces of onion, chopped
12 ounces of green pepper, coarsely chopped
1 pound of celery, coarsely chopped
3 quarts of canned tomatoes, diced
2 tablespoons of salt
2 teaspoons of black pepper
2 tablespoons of granulated sugar
12 ounces of bread crumbs
8 ounces of margarine, melted |
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Peel eggplant and cut into 1-inch cubes. Sprinkle with salt and let stand for 30 minutes. Rinse and drain. Steam or boil. Cook onion, green pepper, and celery in margarine until tender. Combine tomatoes and seasonings with eggplant and other ingredients. Pour into two 12x20x2-inch baking pans. Top with buttered crumbs. Bake at 350°F. for 30 minutes. Makes 2 pans
Variation: Eggplant Tomato Bake. Peel eggplant and slice 1 inch thick. Steam or parboil until fork-tender. Place on baking sheets in a single layer. Sprinkle with salt and pepper. Cook 1 lb 8 oz chopped onion and 3 cloves garlic, minced, in 1 1/2 cups vegetable oil and 12 oz margarine. Add to 5 lb peeled chopped fresh tomatoes, 1 cup chopped parsley, 1/4 tsp oregano, 1/2 tsp thyme, 1 tsp basil, and 1 lb bread crumbs. Pile mixture on individual slices of eggplant. Sprinkle grated Swiss cheese (2 lb) over top. Bake at 350°F until eggplant is hot and cheese is melted. |
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