Eggplant a la Mexico
1 lb Eggplant
1/2 cup boiling Water
1 small Onion (Chopped)
1/2 teaspoon Salt
2 cups fresh Tomatoes ( chopped)
1 /2 cup Onion ( finely chopped)
1 clove Garlic (Minced)
1 /2 diced Green Chilis
1/2 teaspoonSalt
1/2 teaspoon Sweet Basil
1/2 teaspoon Salt
1/2 teaspoon Sweet Basil
2 Eggs (beaten)
1 cup grated Monterey Cheese
peel and cut eggplant into 1 inch cubes and cook with onion in boiling , salted water for 10 minutes. Drain. Combine with rest of ingredients, except cheese. Put into oiled, 1 1/2 quart casserole and cover. Cover and bake in 375 F oven for 1/2 hour. Remove cover and reduce heat to 350 degrees F. Sprinkle top with cheese. Continue to bake until cheese melts and becomes bubbly. (serves 4)
Fortuna California Cooks
www.fortunacooks.com
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