Armenian Beans

purchased from Rosenthal Estate in Amarillo, Texas
Notation on card indicates this recipe came from a 1940.s Metropolitan
cookbook. Exact date unknown

1 small white onion, sliced
1/4 cup extra virgin olive oil
1 pound fresh green beans, cut into 1. pieces
1 medium eggplant, peeled and cubed into small pieces
1 large cans tomatoes
1 teaspoon salt
1/2 cup tart French dressing

Separate onion into rings. Fry in olive oil until golden brown. Add green
beans, eggplant and tomatoes. Cover and simmer for 30 minutes. Uncover and
add salt. Cook until beans are tender and most of the liquid has
evaporated. Pour into a bowl. Chill thoroughly. Add French dressing.


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