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
- Put raisins to soak in some water so that they plump up.
- Peel and cut eggplants into cubes.
- Put to steam on the stove in a vegetable basket steamer.
- Turn cubes occasionally so that the ones on top cook through.
- Meanwhile saute garlic and onion on high heat.
- Cook until onions are translucent.
- Add the tomatoes and cook for about 2 minutes more.
- Turn down the heat.
- Drain the raisins of excess water before adding them to the garlic, onion mixture.
- Add the nuts and breadcrumbs.
- Mix thoroughly.
- Finally mix in the eggplant and add salt.
- Transfer the mix to a casserole dish.
- Top with grated cheese.
- 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)