- Follow her as she prepares and partakes the "bread for the stomach" in http://beforesixdiet.
blogspot.com/. And while you are full at it, she offers you the "bread for the soul" in her travels by foot and by thoughts in http://footandfire. blogspot.com/Happy Reading!
Sunday, April 4, 2010
8 medium-sized eggplants
3 medium-sized tomatoes, not ripe but yellow green in color, chopped
1 large white onions or 1 medium red onions, chopped
2-3 T apple cider vinegar
a pinch of salt and pepper
In a casserole, bring water to boil and add eggplants pierced with fork. When tender, remove from fire and drain.
Peel the eggplants and mash them without detaching it in its hard head. Arrange in the serving platter. Top with the chopped tomatoes and onions, vinegar, salt and pepper. Best served if chilled.