Eggplant and Tomato Casserole &
Green Beans a la Grecque

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            FOOD FUNNY
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Thanks to Joe Peters in Tokyo, Japan for sharing this true food funny
with us:

I am left handed so when I go into a restaurant I sometimes ask the
waitress or waiter for left handed chopsticks. Japanese restaurants
often have the chopsticks already placed at the table's place setting
and they are set for right handed people. That is, with the tip of the
chopsticks facing to the left (Japan puts the chopsticks in front of the
plate, right to left, while China puts them beside the plate with the
points facing away from the customer). The usual response is to look
very puzzled and then they generally run off to check with the manager
to see if they have these in stock. Normally they come back and tell me
that they don't have them. Some catch on, but for most of them I have to
show them that they do have. I simply pick up the chopsticks and turn
them around so that the tips are facing to the right.

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            TODAY'S RECIPES
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Both of today's recipes are representative of the "Mediterranean
diet," which is merely a chic way of saying healthy, natural,
locally grown foods simply prepared and eaten in moderation.

Eggplant and Tomato Casserole

3 Tbs (45 ml) olive oil
1 large onion, chopped
1 large or 2 small eggplants (about 1 lb, 450 g) total, diced
2 15-oz (425 g) cans tomatoes, drained
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste
1 cup (250 ml) dry or fresh bread crumbs

Heat the oil in a large skillet over moderate heat and saute the
onion and eggplant until the onion is tender but now brown, about
10 minutes. Add the tomatoes, oregano, salt, and pepper and
stir to combine. Transfer to an ovenproof baking dish and top with
the bread crumbs. Bake in a preheated 350F (180C) oven for 30
minutes. Serves 4 to 6.

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The Greeks like their vegetables swimming in olive oil, so I had to cut
back a bit in order to keep the calorie count down, but you feel free to
add as much olive oil as you like.

Green Beans a la Grecque

1/4 cup (60 ml) extra-virgin olive oil
1 1/2 lbs (675 g) green beans (haricots), trimmed and cut into 2-inch (5 cm) pieces
2 onions, chopped 1 bunch parsley, chopped (about 1 cup, 250 ml)
Salt and freshly ground pepper to taste
The juice of 1 lemon
1 cup (250 ml) dry white wine or water

Heat the oil in a large skillet and add the green beans, onions, half
the parsley, salt, and pepper, stirring them to coat with the oil. Add
the lemon juice and wine and bring to a simmer. Reduce the heat and
simmer covered until most of the liquid has evaporated and the beans are
tender, 30 to 45 minutes. Garnish with the remaining parsley. Serves 4 to 6.
Received on Wed Jan 10 09:42:45 2007