Basque Style Eggplant Casserole Christopher Ranch

6 tablespoons oil

1 onion -- cut into strips

2 green pepppers -- cut into strips

5 large mushrooms -- sliced

1 celery stalk -- sliced diagonally

6 tomatoes -- peeled and diced

5 garlic cloves -- minced

salt -- to taste 1 tablespoon fines herbs

1 large eggplant

2 eggs -- beaten with

1 tablespoon water -- and

1 pinch salt

1/2 cup freshly grated parmesan cheese

1 cup grated swiss cheese

Heat 3 tbls. oil in a large skillet and add onion, green pepper, mushrooms, celery and garlic. Saute until tender. Add tomatoes. Bring to a boil. Add salt and fines herbs. Turn heat to low and simmer sauce for 30 minutes. Peel eggplant and slice into large slices. Dip in egg mixture and fry eggplant in a skillet with remaining oil until tender. Arrange eggplant slices in a large baking dish. Sprinkle with Parmesan cheese. Pour tomato sauce over the top and spirinkle with Swiss cheese. Heat in 350F. oven until cheese is melted. Serves 4.

kitpath@earthlink.com 8/31/98