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Eggplant Vegetarian

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Anonymous (not verified)
Ingredients
  Onion 1⁄2 Pound, sliced
  Water 2 1⁄2 Cup (40 tbs)
  Tomatoes 2 Pound, quartered
  Green bell pepper To Taste, sliced
  Red bell pepper To Taste, sliced
  Eggplants 2 Pound, cubed
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Salt 1⁄2 Tablespoon
  Hot red pepper 1⁄2 Teaspoon
  Garlic head 1 Small
Directions

Cut the onion in half, then slice very thin and long.
Boil the onion with water, for about fifteen minutes.
Add tomatoes, then peppers, eggplant, lemon juice, salt, red hot pepper and garlic.
Bring to boil, reduce heat and simmer until the eggplant is tender.
Cool.
Refrigerate.
Serve cold with any kind of meat, or eat as a diet meal.
It keeps well for a week, refrigerated.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Boiled

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