Tuesday, August 30, 2016

Recipe Of The Week: Spanish Eggplant

Spanish Eggplant

1 medium eggplant
1/2 cup of cooked rice1 cup of chopped tomatoes
1/4 cup of chopped onions
1/4 cup of chopped peppers
1/2 teaspoon of salt
1/2 cup of grated cheese
2 Tablespoons of butter1 cup of soft bread crumbs

Wash eggplant and cut into 1/4 inch cubes.  Cook in salt water for about 10 minutes.  Drain.  Add rice, tomatoes, peppers, onions, and salt.  Pour into greased baking dish.  Bake at 350 degrees for 25 minutes.  Top with the cheese, the butter the breadcrumbs and bake for another 15 minutes.

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