HOME       CONTENTS      SEARCH      RECIPES      IMAGES      CONTACT US      TELL YOUR FRIENDS    Berenjena guisada eggplant stew Ingredients: (A) 3 o 4 medium eggplants 1 tablespoon olive oil 1 cup chicken broth (B) 1/2 cup diced peppers 1/4 cup red onion, peeled and diced 1/2 cup tomatoes, diced 1 teaspoon crushed garlic 1 tablespoon Adobo 1/3 teaspoon oregano 1/3 cup tomato sauce Procedure: Bake the eggplants at 325 until soft (about ten minutes). Allow to cool. Peel and mash. Heat olive oil in a deep frypan. Add the ingredients in (B). SautŽ for about three minutes. Add the mashed eggplant and chicken broth. Stir and simmer for about ten minutes. Enjoy! Please forward this recipe to your acquaintances and newsgroups so that they, too, may enjoy our recipes. Thank you! Enjoy!   Web www.dollarman.com SEND THIS PAGE TO A FRIEND: If you know someone who could benefit from the information on this page, please forward it to them by clicking FILE, SEND (on the toolbar in your web browser).