The Polish Bill Network

Reported health benefits: Eggplant has been found valuable for cases of constipation, colitis, stomach ulcers, and various nervous conditions.

Preparation: Eggplant should not be fried. They are much more easily digested when baked plain or in a casserole, mixed with cheese. A simple preparation of eggplant to serve with lamb or veal is made by slicing small, unpeeled eggplant about one-quarter inch thick, and brushing with oil. Place on sheet and let bake about ten minutes. Turn and sprinkle top of slices with parsley and place a cube of mozzarella cheese in the center. Let bake another ten minutes, or you can bake both sides until done, add the cheese and parsley, and slip under the broiler until the cheese melts.

A number of main-course casseroles can be made with eggplant in combination with other vegetables and cheeses. A basic casserole recipe is prepared by taking one and one-half pounds diced eggplant and three medium onions that have been chopped; cover with boiling water and cook about twenty minutes. Drain and add to this two tablespoons butter, two beaten egg yolks, one-half cup grated Parmesan cheese, one teaspoon salt, and one cup of dry bread crumbs. Pour into a greased baking dish and cook for thirty minutes in a moderate oven (350 degrees). To this recipe you may add squash, okra, or tomatoes for variety. For an Italian flavor, oregano and basil may be added to the mixture and a few minutes before the casserole is through baking, slices of mozzarella can be placed on top and the dish placed back in the oven until the cheese melts.

An excellent accompaniment to lamb dishes or any hearty meat dish is marinated eggplant with olives and hard-boiled eggs. Chooses one small, tender eggplant and dice. Put this in two tablespoons cider vinegar and marinate for two hours. Combine in a dish the eggplant, one onion (finely chopped), chopped fresh basil and parsley, and one cup pitted black olives. Season the eggplant with salt and pepper and turn in two tablespoons of olive oil. When ready to serve, garnish with two hard-boiled eggs that have been sliced.