Before eggplant disappears from grocery store and the Fall season finally decides to arrive in Austin, try this simple and luscious charlotte (mold). If you are not accustomed to trying such a recipe do not be afraid—it’s easier than you might think and you will be glad you expanded your culinary repertoire.
2 lbs. eggplant, sliced
2 oz. butter
1 large white onion, thinly sliced
2 cloves garlic, crushed
1 lb. tomatoes, skinned, seeded and chopped
4 tbls. olive oil
10 oz plain yogurt
¼ pint chicken stock
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