Eggplant With Tomato
|Olive oil||1⁄2 Cup (8 tbs)|
|Chopped onion||1 3⁄4 Cup (28 tbs)|
|Peeled chopped tomato||2 1⁄2 Cup (40 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Bananas||3 , peeled, cut in 1/2-inch slices|
Peel eggplants; cut in lengthwise slices 3/4 inch thick.
Brown eggplant, several slices at a time, in oil in skillet.
Place in shallow baking dish.
Sprinkle with 1 teaspoon salt; cook onion in same oil until lightly browned.
Add tomato, remaining salt, and pepper.
Simmer for 30 minutes.
Press through sieve.
Reserve; saute bananas in butter.
Place on top of eggplant in baking dish; pour tomato mixture over.
Bake at 350 degrees for 30 minutes