Imam Bayildi

    2 Large Eggplants (3 lb.) peeled in strips and cut into 2"x1" pieces 2 Spanish Onions (1 1/4 lb.) divided into 4 and sliced 12 Cloves of Garlic peeled and cut in half 1/2  Green Bell Pepper sliced 1 lb. very ripe Tomatoes cubed 2 t. Sp. salt 1/4 t. Sp. sugar 1/2 bunch flat Parsley, leaves only 10 Tb. Sp. olive oil

Mix everything except eggplants and olive oil by hand or       pressing by spoon. Starting with onion mixture, layer eggplants and onion mixture alternately in a large
enough pot.  Finish with onions.
Pour olive oil over.  Cook over low heat covered.  About an hour.  If vegetables
gives off too much juice, they usually do, after they are cooked take them to a bowl.
Reduce the juice by boiling gently and pour over vegetables.
Serve cold or at room temperature.


Post a Comment