Lucy's Eggplant

By sandy_h

From one of Mom's recipe cards

Ingredients

• 2 2 2 large onion, chopped
• 2 2 2 large onion, chopped
• 2 2 2 large onion, chopped
• 2 2 2 cloves garlic
• 2 2 2 cloves garlic
• 2 2 2 cloves garlic
• ~2 lb long japanese eggplant, cut in quarters
• ~2 lb long japanese eggplant, cut in quarters
• ~2 lb long japanese eggplant, cut in quarters
• ~1 lb plum tomatoes (roma), sliced
• ~1 lb plum tomatoes (roma), sliced
• ~1 lb plum tomatoes (roma), sliced

Preparation

Step 1

Saute onion and garlic. Add eggplant (as much as will fit) and saute just a little. Put in casserole dish and add any remaining eggplant. Layer sliced tomatoes on top of onion and eggplant mixture. Top with salt and pepper. Bake at 400 for 1 hour. Uncover for last 20 minutes. Can add red pepper for variation.