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