MY FAVORITE RECIPE (ONE OF THEM, ANYWAY)

Imam Bayaldi (Eggplant and tomato appetizer)

The literal meaning of this Middle Eastern dish, which I first encountered at a Serbian wedding celebration that lasted three days is: "The Holy Man Fainted," presumably from the deliciousness of the dish. This dish, like revenge, is best served cold.
Ingredients:
Two large eggplant, firm and deep purple
Too much olive oil
Too much crushed garlic
2 diced fresh tomatoes (or two cans of crushed tomatoes)
2 diced onions
1/2 cup raisins
1/2 cup parmesan cheese (optional)
1/4 cup Italian bread crumbs (optional)

Score eggplant and sprinkle with salt. Allow to weep for half an hour. Scoop the contents of the eggplant out and run through a food processor. Add the onions and garlic.

Transfer contents to a skillet and fry in "too much olive oil" for about half an hour. Add the tomotoes and raisins and fry for another ten minutes or so. Transfer the contents to a casserole dish. Bake for about three hours at very low temps, about 300 degrees. During the last half hour top with the cheese and or bread crumbs. Let cool and then serve as an appetizer or with pita chips or spread on bread.

The other item that was served at this three day wedding was a lamb, whose throat was cut and the lamb immediately put on a spit and roasted all day long while being basted with beer.

Lordy! What a feast!