AUBERGINES IN CREOLE SAUCE

      Title: AUBERGINES IN CREOLE SAUCE
  Categories: Vegetables, Vegan
       Yield: 2 Servings
  
       2 md Aubergines; sliced
            Sunflower oil for frying
       3 tb Fried breadcrumbs
 
 MMMMM------------------------CREOLE SAUCE-----------------------------
      40 g  Butter
            -OR sunflower margarine
     1/2    Green pepper
            - deseeded and chopped
     1/2    Onion; chopped
       1    Garlic clove; crushed
     400 g  Canned tomatoes
            - finely chopped
       1    Bay leaf
       1    Pinch cloves
       1    Pinch salt
       1    Pinch pepper
       1    Pinch chilli powder
       1    Pinch sugar
  
   Serves 2-3
   
   Browned slices of aubergine, sprinkled with breadcrumbs and baked
   until golden are served with an exotic, spiced tomato sauce. Lovely
   with a crisp salad and some noodles or rice.
   
   Fry the sliced aubergines briskly in the olive oil for 2-3 minutes on
   each side. Cook a few slices at a time. When all the aubergine slices
   are cooked, return them to the pan.
   
   Mix the shallots, garlic, parsley and breadcrumbs together. Sprinkle
   this mixture over the aubergines, season and cook over a low heat for
   a further 10 minutes.
   
   Copyright Rosamond Richardson 1996
   
   Meal-Master format courtesy of Karen Mintzias
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