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  Artichokes with Olive Oil -- Aginares A La Polita
  Aubergines With Olive Oil -- Melitzanes Me Lathi
  Baked Summer Vegetables -- Briami
  Fresh Peas With Artichokes -- Arakas Me Aginares
  Fried Aubergines -- Melitzanes Tighanites
  Fried Zucchini -- Kolokithakia Tighanita
  Okra with Tomatoes -- Bamies Me Saltsa
  String Beans With Olive Oil -- Fasolakia Me Lathi
  Vegetable Stew with Olive Oil
  Zucchini Blossoms Stuffed with Bulgur




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Aubergines With Olive Oil -- Melitzanes Me Lathi
2 lbs. long type Aubergines
1 cup Olive Oil
2 sliced thinly Onion
2 lbs. ripe Tomatoes
chopped Parsley
3-4 cloves, sliced Garlic
pepper Salt
2 tablespoons Sugar

Cut off the green end of each aubergine and in each one make a deep slit almost from end to end. Heat the oil in a frying pan and fry the aubergines over a low heat 10 minutes, turning once or twice. Remove from the pan and put into a casserole. In the same oil in the frying pan, saute the onions until soft. Add 2 peeled and chopped tomatoes, parsley, garlic, salt and pepper. Allow the mixture to cook for 15 minutes and fill the slits of the aubergines. Force remaining tomatoes through a sieve and pour over the aubergines. Add salt, pepper and sugar. Cover and cook over a low heat or in medium oven for 40 to 45 minutes. Serve cold.


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