Instructions:

Take green peppers and cook the same way as in the roasted pepper recipe. Cover with salt in closed container, peel skin when cool, open, cut into strips and throw out stems and seeds. Allow to drain on wooden board. Cook the eggplant in exactly the same manner.

In large pot, mix together peppers, eggplant, onion (chopped finely), carrot (grated medium), oil, tomato juice or stewed tomatoes (chopped), chopped cherry peppers, and bay leaves. Bring mixture to a boil and mix from time to time to make sure it doesn't stick. Add salt and pepper to taste. It's ready when the oil comes to the surface.

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~- þ Speed 1.20 [Nr] þ I come from Alabama with a Qwk packet on my knee... * The New York Running Board*718-5191791/Hst*654-1349/Ds* * PostLink(tm) v1.06 Runningb (#3) : RelayNet(tm) ® ¯ Bbs: Compu-Data (609) 232-1245 Date: Fri, 06-18-93 (22:59) Number: 14007 Refer: 0 To: All From: Terrie Peterson Subj: Chinese Cooking Conf: Cuisine (58) Read: No Status: Public

I would like to thank everyone for the motivation you have given me in cooking. I have recently tried to cook with my wok. The first time turned out fine. Ok, rather. The second time turned out much better. I thought I would share the second recipe with you along with my comments about what changes I made. Thanks for your help everyone. Tell me if there are any suggestions for this type of cooking. I'm going to get the hang of this thing if it kills me. (Or my family from eating it, which ever comes first) <Vbg>