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Classic
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page 188
12. EGGPLANT WITH OLIVE OIL. "The Imam fainted for joy over it."
IMAM BYILDI.
Ingredients:
Eggplants ........................... 2, medium.
Dry Onions ......................... 4, medium.
Garlic .................. 1 head, bulbs peeled.
Tomatoes......3, ripe (or 3 to 4 tablespoonfuls of canned tomatoes).
Green Pepper ....................... 1, medium.
Olive Oil ......................... 1/2 cupful.
Salt and pepper, to taste.
Method:
Cut the eggplants into thick slices. Also slice the onions and have the garlic
ready--the bulbs peeled. Then place these in a suitable pan, alternately, first
part of the eggplants, then part of the onion, and then the bulbs of garlic
scattered. Repeat this twice, or even three times, not forgetting to season each
row with salt and pepper, pouring over it the juice of the tomatoes. This done,
pour over the whole the olive oil and place the pan in a moderately hot oven, or
cook on a slow fire until well done. Serve it hot or cold.
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