6 tablespoons oil
1 onion — cut into strips
2 green pepppers — cut into strips
5 large mushrooms — sliced
1 celery stalk — sliced diagonally
6 tomatoes — peeled and diced
5 garlic cloves — minced
salt — to taste 1 tablespoon fines herbs
1 large eggplant
2 eggs — beaten with
1 tablespoon water — and
1 pinch salt
1/2 cup freshly grated parmesan cheese
1 cup grated swiss cheese
Heat 3 tbls. oil in a large skillet and add onion, green pepper, mushrooms, celery and garlic. Saute until tender. Add tomatoes. Bring to a boil. Add salt and fines herbs. Turn heat to low and simmer sauce for 30 minutes. Peel eggplant and slice into large slices. Dip in egg mixture and fry eggplant in a skillet with remaining oil until tender. Arrange eggplant slices in a large baking dish. Sprinkle with Parmesan cheese. Pour tomato sauce over the top and spirinkle with Swiss cheese. Heat in 350F. oven until cheese is melted. Serves 4.
kitpath@earthlink.com 8/31/98