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Ingredients Jump to Instructions ↓

  1. 5 slices bacon

  2. 1/2 c. chopped onion

  3. 1 medium eggplant -- peeled and cut into julienne strips

  4. 1 can whole tomatoes -- (16 oz.) undrained and chopped

  5. 1 tsp. sugar

  6. 3/4 tsp. dried whole basil

  7. 1/2 tsp. salt

  8. 1 Dash pepper

  9. 2 tbls. chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Preparation : Cook bacon until crisp; drain and crumble, reserving 2 tbls. drippings in skillet. Set bacon aside. Saute onion in drippings until tender; add eggplant, tomatoes, sugar, basil, salt, pepper, and bacon. Bring to a boil, cover. Reduce heat, and simmer 10 minutes, stirring occasionally. Sprinkle with parsley.

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