On Sun 26 Oct 2008 05:51:53p, Pete C. told us...

>
> Wayne Boatwright wrote:
>>
>> A friend of mine is having a casual dinner for family and a few
>> friends. There will bea bout 15 people. She is serving beef shish
>> kabob and rice pilaf. Appetizers and desserts are already taken care
>> of. I've agreen to provide another side dish, but haven't decided what
>> to take. AFAIK, most of the people there will eat most things and no
>> allergies are involved.
>>
>> Oh, it can be something I can either make ahead and take or something I
>> cook at her house. Either is accepetable.
>>
>> Suggestions?
>>
>> TIA
>
> "Brony Banjan Damshoda"
>
> An eggplant dish that also has tomatoes, peppers and onions. Quite easy
> to make and very good. From "Classic Afghan Cookbook" ISBN 0-9669206-0-0
> (highly recommended).
>
> 2 medium eggplants
> 2 large tomatoes
> 2 large green peppers
> 1 large onion
> 1tsp chopped garlic
> 1/4tsp black pepper
> 1tsp chopped jalapeno
>
> Peel and slice eggplant the long way into 1/2" thick slices. Salt and
> rest in a strainer to draw out juices ~2hr.
>
> Slice the onion, tomatoes and peppers into 1/4" thick rings / slices.
> Place the onion in the bottom of a round pot and set aside.
>
> Lightly fry the eggplant on each side in a little oil until lightly
> browned. Place half the eggplant on top of the oinions in the pot. Place
> half the pepper and tomato slices on top of the eggplant in the pot.
> Sprinkle half of the garlic, jalapeno and black pepper on top of the
> contents in the pot. Place the remaining eggplant in another layer, then
> top with the remaining green pepper and tomatoes. Sprinkle the remaining
> garlic, jalapeno and black pepper on top.
>
> Place a kitchen towel over the pot, then the lid, and fold the excess
> towel over the lid. The towel absorbs the vapor and prevents it from
> dripping back into the pot. Simmer over medium heat or until everything
> is tender.
>
> Yes, the recipe is correct, you do not add any liquid to the pot. All of
> the liquid comes from the vegtables, particularly the tomatoes. Standard
> garnish is yogurt and mint.
>

Thanks, Pete. That recipe looks delicious! I've made something similar to
that a long while back, but don't think I have the recipe anymore. A good
choice.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

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