Serves: 8
Total Calories: 229

1 eggplant large or 2 small (about 1 1/2 pounds)
1/4 cup olive oil
4 tomatoes large, peeled, cored, and sliced
1 onion medium chopped
1 cup olives chopped, pitted
1 cup currants or raisins
1/4 cup celery minced
2 tablespoons curry powder or to taste
1 teaspoon thyme dried, crushed
salt and freshly ground pepper
1/4 cup water
* Part two.
1/4 cup Parmesan cheese grated
1/2 cup coconut shredded
Lemon wedges

Peel and cube eggplant. Heat olive oil in large heavy skillet add eggplant and tomatoes and sauté for 15 minutes over low heat, stirring frequently. Add remainder of ingredients. Cover and simmer for 20 to 30 minutes or until vegetables are tender stir occasionally to keep from sticking.

Garnish:
*To serve sprinkle with Parmesan cheese and shredded coconut. Surround with lemon wedges. Serve as a relish with hot or cold lamb, chicken, or pork.

Nutritional Facts:

Serves: 8
Total Calories: 229
Calories from Fat: 94

More Recipes from the Fresh from the Garden Cookbook:
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Baked Zucchini
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Beet-Onion Medley
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Broccoli Scallop
Broccoli Soufflé
Corn Pudding
Corn-Bean Soufflé
French Fried Eggplant
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Glazed Onions
Green Bean-Walnut Toss
Green Beans In Lemon Chiffon Sauce
Herbed Green Beans
Indian Vegetable Fry
Lima Beans And Mushrooms
Middle Eastern Eggplant
Minted Carrots
Minted Peas
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Orange Glazed Carrots
Orange-Ginger Beets
Potatoes O'Brien
Ratatouille
Sauced Cabbage And Celery
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Sautéed Green Tomatoes
Sautéed Peppers And Corn
Spinach Pancakes
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