Stewed Eggplant

Aubergines a la Creole

Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 3 Eggplants
  • A Pint of Tomatoes
  • A Square Inch of Ham

Method

Parboil the eggplant for about thirty minutes. Take out of the boiling water and let them cool slightly. Then skin and cut into pieces half an inch square. Chop two onions very fine. Take one tablespoonful of butter, and brown the onion in it. As it browns, add tomatoes, chopped fine. Add the square