Eggplant With Tomatoes

Name: Eggplant With Tomatoes
Ingredients: 2 medium strips bacon; 1 small onion, diced; 1 clove garlic, crushed; 2 to 3 peeled tomatoes; 1/2 green pepper, diced; 1/2 c. celery, chopped; 1 Tbsp. fresh parsley, finely minced; 1 tsp. dried sweet basil; 1 medium eggplant, peeled and diced; 1/2 tsp. salt; 1/8 tsp. pepper

11 ingredients

7 steps

Ingredients

2 medium strips bacon
1 small onion, diced
1 clove garlic, crushed
2 to 3 peeled tomatoes
1/2 green pepper, diced
1/2 c. celery, chopped
1 Tbsp. fresh parsley, finely minced
1 tsp. dried sweet basil
1 medium eggplant, peeled and diced
1/2 tsp. salt
1/8 tsp. pepper

Directions

1

In a large skillet or Dutch oven, fry the bacon until crisp and transfer to a small platter.
2

Add the onion and garlic to the fat in the pan and saute for 3 to 5 minutes.
3

Add tomatoes, pressing them down into the skillet with a spoon, so they they will yield a little juice.
4

Add the green pepper, celery, parsley, basil, eggplant, salt and pepper.
5

Cover tightly and cook until the eggplant is tender and most of the moisture has converted into sauce, about 25 minutes.
6

Crumble bacon over the top and serve hot.
7

Makes 4 to 6 servings.