Eggplant Creole
Source of Recipe
Midwest Living, August 2005
Eggplant Creole
Nutmeg and cloves are surprising seasonings in this side dish from Mary Bridgman from Bridgman Farm in Washington Court House, Ohio.
1 medium eggplant (1 pound), peeled
2 tablespoons butter or margarine
1 large onion, chopped (1 cup)
1 large green sweet pepper, chopped (1 cup)
3 large tomatoes, peeled and chopped (3 cups)
3 tablespoons all-purpose flour
1 tablespoon packed brown sugar
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
2 cups soft bread crumbs (2-1/2 slices)
1/3 cup grated Parmesan cheese
1/4 cup butter or margarine, melted
Cut eggplant into 3/4-inch cubes (should have about 5 cups). In a large saucepan, cook eggplant, covered, in enough boiling salted water to cover for 5 to 7 minutes or until tender; drain in a colander. Transfer eggplant to a greased 8x8x2-inch baking dish (2-quart square).
In same saucepan, melt 2 tablespoons butter over medium heat. Add onion and green pepper; cook until tender, stirring frequently. Add tomatoes. Bring to boiling; reduce heat and simmer, uncovered, about 5 minutes or until most of the liquid is evaporated. Remove the saucepan from the heat.
In a medium bowl, mix flour, brown sugar, salt, black pepper, cloves and nutmeg. Gradually stir in the tomato mixture. Spoon over the eggplant. In another medium bowl, combine bread crumbs, Parmesan cheese and 1/4 cup melted butter; toss to coat. Sprinkle over the tomato mixture. Bake, uncovered, in a 350° F. oven 20 to 25 minutes, or until edges are bubbly.
Makes 6 to 8 servings
Source: Midwest Living, August 2005
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