Recipe for Ms Eggplant Salad Jan 1998

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
2 lrg	Eggplants
3 x	Onions, diced
3 x	Cloves garlic, crushed
1 x	Green bell pepper, diced
1 tbl	Green onion, chopped
1 tbl	Parsley
1/4 tsp	Thyme
1 tsp	Oregano
	Cumin
1 x	Bay leaf crushed
1 cup	Green olives, seeded and chopped
1/2 cup	Vinegar
	Salt and pepper, to taste
1/2 cup	Raisins, optional
1/4 cup	Celery, diced

Instructions:

Instructions: 1. Dice eggplant and sprinkle with salt.

2. Place in a colander and let stand 1 hour. Wash and drain well in paper towels.

3. Place eggplant along with the rest of the ingredients in a baking dish.

4. Stir everything.

5. Cover with foil and bake at 325 F for 2 to 3 hours. Stir once in a while..

6. Let cool. Chill

7 May be kept 1 week in the fridge.

NOTES : This is really easy to make. And super good. Great served with Italian bread.

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