"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Eggplant Casserole Recipe

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This recipe for Eggplant Casserole, by , is from Family Comforts, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, September 20, 2009


1 medium eggplant
3T butter
3T flour
3 large tomatoes
1 small green pepper
1 small onion
1 tsp salt
1T brown sugar
bay leaf
2 cloves

Peel & slice eggplant
Cool 10 minutes in salted boiling water
Drain & place in greased baking dish
Melt butter & add flour & stir until blended

Peel, slice & chop tomatoes
Seed & chop green pepper
Peel & chop onion
Add vegetables to butter mixture with salt, 1T brown sugar, bay leaf, 2 cloves
Cook these ingredients 5 minutes. Remove bay leaf & cloves. Pour over eggplant. Top with bread crumbs & dot with butter. Bake 350 for 30 minutes.




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