Eggplant a La Mexico
1 lb Eggplant
1/4 cup boiling Water
1 small Onion Chopped
1/4 teaspoon Salt
2 cups fresh Tomatoes ( chopped)
1/2 cup Onion ( freshly chopped)
1 clove Garlic (minced)
1/4 cup diced Green Chilis
1/2 teaspoon Salt
1/4 teaspoon Sweet Basil
2 Eggs (beaten)
1 cup Monterey Cheese
Peel and cut eggplant into 1 inch cubes and cook with onion in boiling salted water for 10 minutes. Drain. Combine the rest of ingredients except cheese. Pour into oiled 1 1/2 quart , casserole. Cover and bake in 375 degree F oven for 1/2 hour. Remove cover and reduce heat to 350. Sprinkle top with cheese. Continue to bake until cheese melts becoming bubbly. (serves 4)
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