6-9 small/medium red potatoes
1 pkg. dry chicken noodle soup mix (Lipton)
1 medium eggplant (Italian)
1 medium onion
garlic, to taste
1/2 cup crushed almonds
salt and pepper, to taste
olive oil

Dice and boil potatoes in an adequate amount of water until just tender. Add powdered soup mix. Simmer on low heat until potato/soup mixture is thick.

Slice eggplant into 1/4-inch slices. Pour a coating of oil into a casserole dish, place eggplant slices into dish. Place in 350°F oven for about 10 to 15 minutes or until slices become slightly tender. Remove dish from oven and set aside.

Sauté sliced onion and garlic separately. Spread softened onions and garlic over eggplant, spread potato mixture over all. Sprinkle crushed almonds over entire dish.

Increase oven temperature from 350°F to 400°F.

Cover with foil and bake at 400°F for 10 minutes or until bubbly.

Submitted by: Kimberly Salinas