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We have cooked eggplant as long as I can remember, my Mom usually fried them in a iron skillet, after peeling them, soaking them in salt solution for a short time, rinsing off, then dipping them in egg batter, rolling in cracker crumbs, and then frying till golden brown. (about 60 yrs. ago)...

Would like recipe for kolachies, a pastry with prune? filling, :tongue:

what does tumeric do to the flavor and when are the recipes and times it is added?:mellow:

bitter tomato sauce The question was raised on how long I cooked the sauce. So here is the skinny... First of all, most of the tomatos were not ripened on the vine, but rather under paper where the methane gas produced by the ripest ones assists in the process of getting the others ripe...

I recently picked the last of my cherry tomatos (vines and all) and let them ripen before washing them thoroughly and cooking them to remove skins, etc., then put them through the colinder to remove seeds. The sauce and liquid was cooked down adding the spices toward the end of the cooking...