Middle Eastern Eggplant Recipe

1 large eggplant
1 lg onion sliced thinly
1 lg green, red or yellow pepper sliced thinly
2 cloves garlic minced
2 oz tomato paste + 6 oz water
2 oz olive oil
1 bunch Italian parsley (leaves only) chopped coarsely
1 bunch spearmint (leaves only) chopped coarsely
1 med size lemon juiced
1 bay leaf
salt to taste

Cut the eggplant lengthwise, scoop out some of the insides. “Stuff” eggplant with parsley, mint, garlic and 2/3rds of the onions. Placed in a pan with a lid and put bay leaf on bottom of pan. Blend water, salt, tomato puree and olive oil and pour over the eggplant. Place remaining onions + the pepper over the eggplant and bring to a boil. Cover and simmer until eggplant is done approximately 15 minutes. Let stand for 30 minutes before serving.

Can be served cold as an appetizer as well. Enjoy!

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