Eggplant Creole (version II)

(3 votes)

2 eggplants, cut into chunks
2 onions, chopped
2 green peppers, chopped
2 cloves garlic, pressed
3 cups canned tomatoes
1 tablespoon tamari
1/2 teaspoon basil
1/2 teaspoon thyme
1 cup whole wheat bread crumbs

Sauté onion, garlic, green pepper and eggplant in 1/2 cup water for 5 minutes. Add tomatoes, breaking them up with a fork. Stir in seasonings. Cook until eggplant is tender, about 20 minutes. Place this mixture in a large baking dish. Sprinkle with the bread crumbs. Bake at 350 degrees for 30 minutes.


Very nice little recipe. I did modify it by using Cajun seasoning instead of the basil and thyme. I also added a bit of smoked pepper.
PJH, Location not stated.

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