Helenes South African Casserole

• 2 cups tomatoes, rough chopped (leave the seeds in as you need the moisture)
• 12 cup diced onion
• 3 garlic cloves, minced
• 1 tablespoon canola oil
• 2 ounces raisins
• 34 cup grated cheddar cheese
• 2 eggplants
• 12 cup breadcrumbs
• 3 tablespoons unsalted peanuts, lightly roasted, finely chopped
• 12 teaspoon salt

1. Put raisins to soak in some water so that they plump up.
2. Peel and cut eggplants into cubes.
3. Put to steam on the stove in a vegetable basket steamer.
4. Turn cubes occasionally so that the ones on top cook through.
5. Meanwhile saute garlic and onion on high heat.
6. Cook until onions are translucent.
7. Add the tomatoes and cook for about 2 minutes more.
8. Turn down the heat.
9. Drain the raisins of excess water before adding them to the garlic, onion mixture.
10. Add the nuts and breadcrumbs.
11. Mix thoroughly.
12. Finally mix in the eggplant and add salt.
13. Transfer the mix to a casserole dish.
14. Top with grated cheese.
15. Bake in 325 degree oven for 20-25 minutes.

tomatoes, onion, garlic, canola oil, raisins, cheddar cheese, eggplants, breadcrumbs, unsalted peanuts, salt

Taken from www.food.com/recipe/h-l-ne-s-south-african-casserole-190687 (may not work)