SWEET & SOUR EGGPLANT CASSEROLE
1 large eggplant
1 large onion
1 large sweet pepper
2 T. brown sugar
2 C. tomato sauce or tomato ketchup
1 T. white vinegar
1 tsp. West Indies Hot Pepper Sauce
Dice eggplant in one inch cubes and parboil for 2-3 minutes and
Peel and dice onions in one inch cubes. Dice sweet pepper in
one inch cubes. Place parboiled eggplant in a saucepan. Add
onions, sweet pepper, tomato sauce/ketchup, add brown sugar,
vinegar and West Indies Creole Hot Pepper Sauce and simmer
for 2-3 minutes.
Serve as a side dish with any of your favorite foods.