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Baked marinated eggplant.

Baked Marinated Eggplant

Serve hot with barbecued meats, or cold on lettuce leaves as a salad or appetizer. 2 small (about 2 lbs.) eggplant 1 can (14 to 16 oz.) italian-style tomatoes, drained 3 slices bacon 1/4 cup minced onion 2 cloves garlic, minced or pressed 1/4 teaspoon pepper 1 teaspoon fresh or 3/4 teaspoon dry rosemary 1/4 cup red wine vinegar 1/4 cup olive oil 1/8 teaspoon cayenne

Trim stems off eggplant. Cut eggplant into 1-inch cubes. Place in a shallow 2-1/2- to 3-quart casserole. Cut tomatoes in half crosswise; cut bacon in 1/2-inch pieces. Add tomatoes and bacon to eggplant along with onion, garlic, pepper, rosemary, vinegar, oil, and cayenne. Stir to mix well, then shake dish to level ingredients.

Bake, uncovered, in a 350[deg.] oven for 30 minutes. Stir ingredients to mix well; continue baking until eggplant mashes easily when pressed, 20 to 25 minutes longer.

Serve hot or at room temperature. If made ahead, cover and chill as long as 3 days. Makes 6 servings.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Sep 1, 1984
Words:178
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