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Turkish-Style Eggplant and Vegetables

Pareve/Dairy
Dora Levy, Kansas City, Missouri
Yield: 4 to 6 Servings

My husband Sam's parents came from Istanbul, Turkey. I know eggplant is very popular in Turkey, though I don't have any recipes from his family, so when I found this I started making it.

Olive oil 1 onion, chopped 1 green pepper, chopped 1 rib celery, chopped 2 garlic cloves, crushed 1 eggplant, peeled and cubed Salt and pepper to taste

1 8-ounce can tomato sauce or 1 8-ounce can tomato paste or 1 16 ounce can whole tomatoes ½ teaspoon oregano (optional)

1. Heat olive oil in a frying pan. Sauté onion, green pepper, celery and garlic a few minutes. Add eggplant, salt and pepper and continue sautéing until vegetables start to get soft.
2. Add tomato sauce or paste or tomatoes and oregano if using. Cover and simmer for 20 minutes.

This is a nice side dish for a meat meal.
For a dairy meal, place vegetables in a greased casserole after adding tomato product, add Parmesan cheese or mozzarella cheese on top and bake in a 350°F oven 20 to 30 minutes.

Preparation and Cooking Time: 30 minutes to 1 hour