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Creole Aubergine


1 Eggplant, cubed, sprinkled with salt, and placed in colander 20 minutes
Kosher Salt
2 tablespoons Vegetable Oil
2 tablespoons Onions, chopped
3 tablespoons Green Bell Peppers, chopped
3 cloves Garlic, minced
1/4 cup Mushrooms, sliced
2 cups canned Diced Tomatoes
1 (4 ounces) can Tomato Paste
1/4 cup Fresh Basil, shredded
1-1/2 teaspoons Ground Bay Leaves
1 teaspoon Dried Oregano
1/2 teaspoon Thyme
1/4 teaspoon Ground Cayenne Pepper
Fresh Ground Black Pepper
1/2 cup Yellow Cheese, grated
1/2 cup Seasoned Bread Crumbs
1 tablespoon Butter


1. Preheat skillet. Add vegetable oil and saut, onions and green bell pepper 3 minutes.

2. Add mushrooms and cook additional minute.

3. Add diced tomatoes and tomatoes to skillet.

4. Simmer 15 minutes. Add herbs and seasonings and simmer additional 15 minutes.

5. Preheat oven to 350 F.

6. Boil water in large saucepan. Rinse eggplant cubes and drop into boiling water. Parboil 8 minutes or until tender.

7. Remove eggplant to colander and drain.

8. Arrange layer of eggplant in bottom of 10-inch x 10-inch casserole dish.

9. Cover with tomato sauce. Arrange another layer of eggplant and top with sauce.

10. Sprinkle yellow cheese over eggplant. Top with seasoned bread crumbs.

11. Dot bread crumbs with butter.

12. Bake 30 minutes or until bubbling.

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