Total Time
1hr
Prep 15 mins
Cook 45 mins

Rich and delicious, this dish comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

Directions

  1. Butter a casserole dish and preheat oven to 350°F.
  2. Cover eggplant with boiling salted water; let stand for five minutes; drain well.
  3. Brown onion, bell pepper and meat in bacon drippings until onion is translucent, about five minutes.
  4. Add tomato puree and heat thoroughly.
  5. Add drained eggplant and remaining ingredients.
  6. Place in prepared casserole, cover and bake for 1/2 hour; remove cover, increase temperature to 400F and bake for an additional 15 minutes until golden brown on top.