Indian Eggplant And Tomato Casserole |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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INDIAN EGGPLANT AND TOMATO CASSEROLE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Howell Estate in Longview Texas in 1994. Ingredients:
2 large eggplant unpeeled and diced |
2 large tomatoes diced |
2 large onions finely chopped |
2 tablespoon oil |
2 teaspoons salt |
1 teaspoon freshly ground black pepper |
Directions:
1. In large frying pan sauté onion in oil until it is translucent.
2. Add spices and stir 1 minute.
3. Add eggplant and tomato then stir well and cover.
4. Reduce heat and simmer 30 minutes.
5. Remove lid and continue cooking until most of the liquid evaporates about 15 minutes.
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