Wayne Boatwright wrote:
>
> 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.
>

I believe I posted that recipe some time ago, so it may have been the
one you tried. At any rate it should mesh very well with kebabs and
rice.