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  Eggplant Bake
 
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Submitted:
  2012-11-28
Prep Time:
  not specified
Yield:
  8 (servings)
Difficulty Level:
  Quick and Easy
Category:
  Pareve
Meal:
  Lunch
  Dinner
Course:
  Side Dish
Health Conscious:
  not specified
Cuisine:
  not specified
Cooking Method:
  Oven Cook
Occasion:
  Shabbos
  Yom Tov
  Rosh Hashana
  Purim
  Succos
Main Ingredients:
  Garlic
  Onion
  Tomato Sauce or Paste
  Peppers
  Eggplant
Source:
  Simply Delicious
Bracha:
  haAdama

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This eggplant dish can be served hot over hot rice, kasha or farfel. Or, serve it by itself as a side dish. It is a nice accompaniment to a main dish, especially during this cold weather. For those who are watching it is even low calorie. Both are from the popular cookbook, Simply Delicious which, incidentally, has just been reprinted - it's third printing. Enjoy!
 
Ingredients
1 large eggplant, cut into 1 cm. (1/2 inch) slices
1 green pepper. cut into 1 cm. (1/2 inch) pieces
l/2 red sweet pepper, cut into thin short strips
1 medium onion, diced
4 cloves garlic, diced
1/4 tsp. pepper
1/2 tsp. salt
4 tablespoons oil

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Helpful Hints
Variation: Add 2 large tomatoes, cut into 2-cm. (1-inch) cubes or about 4 tablespoons tomato sauce stirred into mixture before baking.

Before eggplant is cooked with oil or fried, it should always be sprinkled with salt when sliced or cut into pieces, and let stand for 20 minutes. This is in order to eliminate any bitter taste which eggplant is otherwise inclined to have.
 
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