Recipe: Baked Egg-plant and Tomatoes

Pare the egg-plant and then cut into slices. Sprinkle lightly with salt and then cover and set aside for two hours. Wash and then drain well and cut into dice. Place in a baking dish and add

  • Two green peppers, chopped fine,
  • One onion, chopped fine,
  • Two teaspoons of salt,
  • One teaspoon of paprika,
  • Two cups of prepared tomatoes.

Sprinkle the top with fine crumbs and grated cheese. Bake in a moderate oven for twenty-five minutes. To prepare the tomatoes rub two cups of cold stewed tomatoes through a fine sieve and add six tablespoons of cornstarch. Dissolve and then bring to a boil and cook slowly for five minutes.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss