- 2 tablespoons olive oil
- 1 medium-sized onion, finely chopped
- 1 medium-sized eggplant, peeled and cut in small cubes
- 1 teaspoon salt
- 1/2 cup uncooked rice
- 1 cup water
- 2 tablespoons ketchup
- 2 green peppers
- Mayonnaise Sauce (recipe follows)
Cooking Instructions:
- Heat the oil in a medium-sized saucepan. Add the onion and eggplant cubes;
cook about 5 minutes or until limp. Add the salt, rice, and water.
Cover and cook over low heat until the rice is tender. Remove from heat and stir in the ketchup. - Cut the peppers in halves, remove and discard seeds, and fill with rice mixture. Place in a shallow baking dish. Pour about 1/4 cup water in the bottom of the pan. Bake, uncovered, in a 350F oven for 30 to 40 minutes or until the peppers are tender but firm.
- Chill. Serve cold topped with mayonnaise sauce. Makes 2 to 4 servings.
Mayonnaise Sauce. Mix together 1/2 cup mayonnaise with 2 tablespoons sweet pickle relish and 3 tablespoons lemon juice.