Eggplant and Tomato Casserole
3 Tbs (45 ml) olive oil
1 large onion, chopped
1 large or 2 small eggplants (about 1 lb, 450 g) total, diced
2 15-oz (425 g) cans tomatoes, drained
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste
1 cup (250 ml) dry or fresh bread crumbs
Heat the oil in a large skillet over moderate heat and saute the
onion and eggplant until the onion is tender but now brown, about
10 minutes. Add the tomatoes, oregano, salt, and pepper and
stir to combine. Transfer to an ovenproof baking dish and top with
the bread crumbs. Bake in a preheated 350F (180C) oven for 30
minutes. Serves 4 to 6.
Bon appetit from the Chef at Worldwide Recipes.
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«´¨`·.. ¤
"Coming generations will learn equality from poverty, and
love from woes."
-Kahlil Gibran,
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