I found this recipe an old church cookbook. I almost got rid of the cookbook, but as I was browsing it, I found this recipe. I have a LOT of eggplant and tomatoes right now so I was thrilled to find this easy recipe. I used fresh basil and parsley from the garden but the actual recipe called for dried herbs. Sorry I don’t have any pictures. We ate it all up before I could snap a picture! 🙂 Enjoy.
Eggplant Julienne
5 slices bacon
1 onion, chopped
1 eggplant, pared and cut into 1/4″ strips
1 pound tomatoes, cut up/diced
1 tsp sugar
3/4 tsp basil
1/2 tsp salt
Dash of pepper
2 Tbsp parsley
In skillet, cook bacon until crisp. Remove bacon and crumble. Reserve 2 tablespoons drippings. Cook onion in drippings until tender but not brown. Stir in bacon, eggplant, tomatoes, sugar, basil, salt and pepper. Cover and simmer for 10 minutes. Turn into serving dish and sprinkle with parsley and grated cheese.
You must log in to post a comment.