(Tomato History)

Eggplant & Green Tomato Casserole

1 red onion
2 green tomatoes
1 medium eggplant
2 teaspoon oil
Grated cheese

Place 2-3 tablespoons of cooking oil in a casserole dish. Place dish on medium heat on cooktop stove. Layer sliced onion in dish. Separately layer sliced green tomatoes on top of onions, sliced eggplant on top of tomatoes. Place the top of the casserole on the dish and cook covered for 5-7 minutes or until eggplant is softened.

Uncover and add the grated cheese to personal taste. Cook until all ingredients are tender and not over-cooked.

Melbah Smith
Jackson, Mississippi

Melbah Smth with her son Peter
(Melbah is the Project Director of the Mississippi State Association of Cooperatives)

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