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Baked Eggplant Casserole Recipe

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This recipe for Baked Eggplant Casserole, by , is from SMYRNA'S 50th ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Cherenfant
Added: Tuesday, September 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 cups diced raw eggplant
1/2 cup chopped onions
1/2 green peppers
2 1/2 cups tomatoes
3 tablespoons of oil
Salt (pinch)
Garlic

Directions:
Directions:
Put onions and peppers in hot oil and brown slightly, Add eggplant, garlic and salt. Cook a few minutes. Add tomatoes and bake about 30 minutes in a moderate-to-hot oven. If you peel the eggplant, slice it very thinly.

 

 

 

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