Recipe: Persian Eggplant

Recipes using Nina Chopped Garlic

• 2 small eggplants
• 1/4 cup olive oil
• 1 clove minced garlic
• 1 large onion, chopped
• 2 green peppers, chopped
• 6 small sliced ripe tomatoes
• 3 slices crumbled crisp bacon
• 1/2 cup crushed peanuts or cashews

Preheat oven to 350°F. Pare and cut 2 small eggplants into 1 inch squares. Heat olive oil and add eggplant with the garlic, onion and peppers. Cook until they begin to brown. Layer alternately in a 1 ½ quart casserole with sliced tomatoes, bacon and peanuts or cashews. Bake 45 minutes at 350°F.