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Title: Aubergines In Creole Sauce
Yield: 2 Servings

Ingredients

      2 md aubergines; sliced
      1    sunflower oil for frying
      3 tb fried breadcrumbs
 
  ------------------------------CREOLE SAUCE--------------------------------
     40 g  butter or sunflower
           -margarine
    1/2    green pepper  deseeded and
           -chopped
    1/2    onion; chopped
      1    garlic clove; crushed
    400 g  canned tomatoes  finely
           -chopped
      1    bay leaf
      1    pinch cloves
      1    pinch salt
      1    pinch pepper
      1    pinch chilli powder
      1    pinch sugar

Instructions

Serves 2-3

Browned slices of aubergine, sprinkled with breadcrumbs and baked
until golden are served with an exotic, spiced tomato sauce. Lovely
with a crisp salad and some noodles or rice.

Fry the sliced aubergines briskly in the olive oil for 2-3 minutes on
each side. Cook a few slices at a time. When all the aubergine slices
are cooked, return them to the pan.

Mix the shallots, garlic, parsley and breadcrumbs together. Sprinkle
this mixture over the aubergines, season and cook over a low heat for
a further 10 minutes.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

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