Eggplant Casserole #2
| Yield: | 8 Servings |
| Categories: | Vegetables |
| 1/2 | c | Peanut oil |
| 2 | lg | Yellow onions; chopped |
| 6 | Cloves garlic; chopped fine | |
| 4 | md | Eggplants; unpeeled, cut in 1/2-inch dice |
| 3 | Ribs celery; chopped | |
| 1 | Sweet bell pepper; chopped | |
| 1/2 | ts | Whole thyme leaves |
| 1/2 | c | Chopped parsley |
| 3 | tb | Tomato paste |
| 2 | lb | Lean ground pork |
| 1 | ts | Tabasco |
| 2 | ts | Worcestershire sauce |
| Salt & fresh ground black pepper to taste | ||
| 1 | Egg; beaten | |
| 1/2 | c | Bread crumbs |
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