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BAKED TOMATO AND EGG PLANT

(Vegetables) - (The International Jewish Cook Book)







Take a deep earthenware dish, pour into it a cup of cream; cut several
slices of eggplant very thin, salt well, and line the dish with them;
slice two large tomatoes, place a layer of these on the eggplant, next a
layer of spaghetti (cooked); sprinkle with grated cheese, pieces of
butter, salt, and pepper; cover this with layer of tomatoes; salt well
and sprinkle with chopped green pepper, and a top layer of eggplant,
which also salt and pepper well. Cook gently an hour and a half in slow,
hot oven.











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