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From: nemo@rochester.UUCP (Wolfe)
Newsgroups: net.cooks
Subject: Re: Summer Recipes (Red White & Blue Eggplant)
Message-ID: <10683@rochester.UUCP>
Date: Wed, 24-Jul-85 10:02:34 EDT
Article-I.D.: rocheste.10683
Posted: Wed Jul 24 10:02:34 1985
Date-Received: Fri, 26-Jul-85 00:30:57 EDT
References: <627@utai.UUCP> <3382@dartvax.UUCP>
Organization: U. of Rochester, CS Dept.
Lines: 49

I forget where this recipe comes from (probably from the wonderful
"Victory Garden Cookbook", which I highly recommend), but it is a
delicious late summer treat.

Red, White and Blue Eggplant

1 large or 2 small eggplants (that's the blue)
3 or 4 tomatoes (red)
1 lb mozarella (white)
2 onions, peeled and chopped
2 cloves garlic, minced or smashed
2 tbsp olive oil
Your Favorite Spices (basil & oregano & summer savory work well;
	dill ; parsley & sage ; rosemary ; thyme ; ... )
salt, pepper to taste

Saute the garlic and onions in the oil.  Line the bottom of a brownie pan
(9" X 9" enamel or glass) with them.  Halve the eggplant(s) lengthwise, then
slice into 1/4" thick semidisks.  Cut the tomatoes into 1/4" slices (if you
do it 'vertically' instead of along the 'equator' & 'latitudes' it will
hold together better), and do same with the mozarella.  If the tomatoes are
very large, you may have to cut some of the slices in half.  Salt and pepper
the tomatoes and eggplant lightly at this point, if desired.  Also sprinkle
whatever spices want on the veggies.  (Sometimes we put them in with the 
onions and garlic, but I think it's better when they are with the tomato).
while (there is space left in pan && there are ingredients left)
	{
	position a row of tomato slices up against one wall of the pan (or
		the previous band of eggplant) so they are vertical rather
		than horizontal like you'd do if you were making layers
	position a row of mozarella slices vertically next to the row of
		tomato slices
	position a row of eggplant slices vertically, skin side up, next to
		the row of cheese
	}
You should now have a pan full of stripes of red tomato, white cheese and
purple (come on, stretch that imagination - it's blue!) eggplant.  Place
in 350 F oven for about 30 minutes, or until the cheese is melted and the
casserole is bubbly.
Serves 4 very nicely, even my wife who doesn't usually care for eggplant.
Enjoy,
Nemo
-- 
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