Basic Recipe:
Heat 2 Tbsp oil in large kettle or Dutch oven; sauté 2 cups chopped onion and 1 cup celery until soft.
Pare 2 medium sized egg plants (1 lb. each); cut into 1/2" cubes. Add to pan with 3 (8 oz) cans tomato sauce. Bring to boiling; lower heat and simmer, covered, 15 minutes, stirring several times. Makes 8 cups.
To serve as a MAIN DISH VEGETABLE, continue simmering basic recipe, covered, 30 minutes until the eggplant is very tender. Stir in 1/2 tsp salt.
To serve as a COLD VEGETABLE SALAD continue simmering basic recipe, covered 30 minutes. Stir in 1/2 tsp salt. Refrigerate in a covered container. Serve at room temperature on a bed of crisp, lettuce.
(Family Circle)
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