Recipe by LonghornMama
Recipe is from Sunrise Beach is Still Cooking, Cooking from Texas Hills and Lakes compiled by the Ladies Auxiliary of Sunrise Beach Volunteer Fire Department and credited to Janis Williams. Quick to fix on the stovetop. I'm sure it's meant to be a side dish, but I enjoyed it as a main dish, too. Original recipe called for 1/4 cup oil. If using fresh tomatoes, thinly slice them.
Top Review by Pinay0618
Oh, yeah ... REALLY enjoyed this!! I used both regular chili powder and some chipotle chili powder, but otherwise followed the recipe. Served with Tex-Mex Pork Chops (#26229) and steamed Calrose rice. Delicious meal to come home to!! Thanks for sharing!
- 1 large onion, chopped
- 2 tablespoons oil
- 1 (4 ounce) canchopped green chilies
- 1 (15 ounce) can diced tomatoes or 2 large ripe tomatoes
- 1 large eggplants, unpeeled, cut in 1-inch cubes or 6 medium zucchini or 6 medium yellow squash, sliced
- 1 teaspoon salt
- 2 teaspoons chili powder
- 1 cup grated cheddar cheese