Village Omelette /
vegetarian dish that is served quite often in the
|2 cups chopped
||1 bay leaf
|1 cup potatoes,
cut into thin strips
|1 large very ripe
||salt and pepper
|1/2 cup chopped
|1 clove garlic,
Fry the potatoes in a bit of oil
until tender and brown. Remove from the pan and drain. Fry
the eggplant until brown and tender. Remove and drain.
In a large sauce pan, heat some oil and fry the garlic and
onions until translucent. Add the tomato and bay leaf and
simmer for 15 minutes, stirring occasionally. Return the
eggplants and potatoes to the pan and toss with the sauce.
In a small bowl, whisk the eggs until frothy. Pour over the
vegetables, and cook the omelette until set.
Susie's Note: If you prefer, the purple skin
can be peeled from the egg plants before frying. This tends
to soften the taste.
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