Fruffy posted 02-05-99
1 large onion
2 large green peppers
1 eggplant (about 1 1/2 pounds)
1 large can tomatoes (whole or chopped)
1/2 cup ketchup
garlic cloves (at least 3)
salt, hot pepper flakes to taste
olive oil (don't waste extra virgin on this)
Peel and slice onion into rounds, cut green pepper into strips, peel and finely chop eggplant.
Sautee onion and green pepper in some oil. Add mashed galic and mix in. Cook a few minutes.
Add eggplant, can of tomatoes, ketchup, salt and hot pepper.
Bring to a boil and simmer (covered) for about 1 hour (it may even need more)stirring every so often so it does not stick.
It is done when all the vegetables are mushy, but you can still see the green peppers.
Taste: if it is spicy when hot it will be mild when cold. Let cool, store in fridge until needed at least a day. This is pretty indestructive i.e. holds up well in the heat.
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