Ingredients:

  • 1 medium eggplant
  • salt
  • flour
  • 1/3 c. olive or salad oil
  • 1/3 c. chopped onion
  • 1 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. basil
  • 1 small clove of garlic, crushed
  • 1 lb hot dogs, cut in 1 inch pieces
  • 4 c. peeled chopped tomatoes
  • cooked white rice.

Directions:

Peel Egg plant.  Cut into 1 inch cubes.  Sprinkle cubes with salt and let drain 30 minutes.  Pat dry.  Toss cubes with flour to coat lightly.  In hot oil in large skillet saute onions until tender – about 5 minutes.  Add eggplant, salt, pepper, basil and garlic.  Cook, stirring occasionally, until eggplant is browned.  Add hot dogs and tomatoes, mixing well.  Bring to a boil; reduce heat and simmer, cover 10 minutes, stirring occasionally.  Serve over rice.

From the Practical Produce Cookbook

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