Title: Eggplant Creole
Categories: Vegetarian Main
Yield: 8 Servings
| 2 | | Eggplants; cut into chunks |
| 2 | | Onions; chopped |
| 2 | | Green peppers; chopped |
| 2 | | Cloves garlic; pressed |
| 3 | c | Canned tomatoes |
| 1 | tb | Low-sodium tamari |
| 1/2 | ts | Basil |
| 1/2 | ts | Thyme |
| 1 | c | Whole wheat bread crumbs |
Saute onion, garlic, green pepper and eggplant in 1/2 cup water for 5
minutes. Add tomatoes, breaking them up with a fork. Stir in seasonings.
Cook until eggplant is tender, about 20 minutes. Place this mixture in a
large baking dish. Sprinkle with the bread crumbs. Bake at 350 degrees for
30 minutes.