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Excellent salad. It can be served with yogurt or steamed rice to form a tasty meal
for veggies.
~Ingredients~
Fry eggplant, drain and set aside. Fry green pepper, drain and set aside. In thick
saucepan, heat ¼ cup corn oil and stir in cloves until golden. Season with salt
and pepper. Add vinegar and tomatoes. Keep stirring until nearly cooked. Add eggplant,
green pepper and stock cube. Simmer for 20-30 minutes over low heat. Serve hot or cold.
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For background, graphics & Midi sources, please refer to Appetizers & Salads. Thanks. Ratatouille Last Updated June 01, 1998 |