Recipes

Makes 4 servings

• 1 large eggplant
• 1/4 c olive oil
• 1 long loaf crusty French bread
• 1/4 c prepared basil pesto
• 1/4 lb provolone cheese, thinly sliced
• 6 sliced mild peppers, such as banana peppers
• 1 fresh tomato, sliced (optional)

1. Slice eggplant 1/4 inch thick. Brush with olive oil on both sides. Grill over low to medium coals, turning once, until golden brown on both sides, 5 - 7 minutes total.
2. Cut bread in half lengthwise. Spread pesto on cut faces of bread. Place eggplant, cheese, peppers and optional tomato in layers on one half of loaf. Top with other half of loaf.
3. If desired, wrap loaf in foil and heat at 350 degrees 20 minutes. Cut crosswise into 4 sandwiches and serve.

Makes 12 servings

• 5 medium onions, thinly sliced
• 1/4 c vegetable oil
• 1 lb cubed pork
• 5 ripe tomatoes, sliced
• 1 c fresh green beans, cut to pieces
• 2 c peeled, diced eggplant
• 2 c diced green pepper
• 1 carrot, peeled and sliced
• 1/2 c uncooked rice (not instant)
• 1 c water
• Salt and black pepper. to taste

1. Saute onions in oil until soft. Remove from skillet and set aside. Add pork to skillet and brown; remove from heat.
2. Arrange half the onions in greased 9 x 13 x 3-inch baking dish. Add half the tomatoes. Sprinkle with salt and pepper. Add in layers half of the beans, eggplant, green peppers and carrots. Top with all the rice and pork. Season with salt and pepper.
3. Add in layers remaining ingredients. Season. Pour water over. Cover and bake at 375 degrees 2 1/2 hours. Uncover and bake 30 minutes more.