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Recipe from a Reader
Braised Eggplant

This is really easy to make. I learned it from a friend. I love tomatoes, so I usually add extra tomatoes. Whenever I have vegetables that I need to use up before they go bad, I just throw them in there - parsley, mushrooms, carrots, whatever you have in hand.



Sauté the celery, onions, peppers and garlic in olive oil. Add eggplant and tomatoes and cook until tender, for about 15-20 minutes. If it starts to dry out (it should not) add in a little bit of water. Add salt, pepper and lemon juice to taste. This can be served on top of brown rice, piled on a crispy corn tortilla or served on a bed of romaine lettuce. Enjoy!!