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You can also use canned tomatoes in
this recipe if fresh are unavailable.
Salt the eggplant after cubing it and place it in a strainer to drain for 20
minutes before using it. This helps remove the bitter taste you sometimes have
in eggplant.
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Eggplant Italian Style
1 C. onion thinly sliced
1 garlic clove minced
1/4 C. olive oil
1 eggplant cubed
1 green pepper cut in strips
1 C. tomatoes diced
salt and pepper to taste
1/2 t. oregano
grated parmesan cheese
Saute onion and garlic in oil for 5 minutes over medium heat. Add eggplant and
bell peppers. Saute for 5 minutes.
Add tomatoes, salt, pepper and oregano. Simmer covered for 15 to 20 minutes.
Serve and sprinkle with parmesan cheese.
Serves 6.
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