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Recipes > Vegetables > Eggplant > Baked Egg-Plant and Tomatoes

Baked Egg-Plant and Tomatoes


  • 1 eggplant
  • 2 green peppers, chopped fine
  • 1 onion, chopped fine
  • 2 teaspoons of salt
  • 1 teaspoon of paprika
  • 2 cups of prepared 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 the rest of the ingredients. Sprinkle the top with fine crumbs and grated cheese. Bake in a moderate oven for twenty-five minutes.

To prepare the tomatoes

  • 2 cups of cold stewed tomatoes
  • 6 tablespoons of cornstarch


Rub tomatoes through a fine sieve and add cornstarch. Dissolve and then bring to a boil and cook slowly for five minutes.


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Mrs. Wilson's Cook Book (1920).

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