Eggplant Creole Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| Onion | 1 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| 2 cups eggplant, cut into 1-inch cubes | ||
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Tomato sauce | 1 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| Salt | To Taste | |
| Cayenne pepper | 1 | |
Directions
Saute onion in oil until onion is translucent; stir in remaining ingredients, except salt and pepper, in order.
Cover and simmer until eggplant is tender.
Taste and add salt and cayenne to taste.
Cover and simmer until eggplant is tender.
Taste and add salt and cayenne to taste.
Chef
