Indian Eggplant and Tomato Casserole
From chefmeow 15 years ago
- 45 minutes to make
- Serves 8
INDIAN EGGPLANT AND TOMATO CASSEROLE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Howell Estate in Longview Texas in 1994.
Ingredients
- 2 large eggplant unpeeled and diced shopping list
- 2 large tomatoes diced shopping list
- 2 large onions finely chopped shopping list
- 2 tablespoon oil shopping list
- 2 teaspoons salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
How to make it
- In large frying pan sauté onion in oil until it is translucent.
- Add spices and stir 1 minute.
- Add eggplant and tomato then stir well and cover.
- Reduce heat and simmer 30 minutes.
- Remove lid and continue cooking until most of the liquid evaporates about 15 minutes.
People Who Like This Dish 3
- Aidao Nowhere, Us
- jo_jo_ba Oshawa, CA
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