1/2 lb. small pickling onions
2 cloves garlic crushed
1 small cauliflower
1 C. white vinegar
3 green and 3 red peppers
3/4 C. vegetable oil
5 C. catsup
1 eggplant - peeled

Scald and peel onions. Boil 2 quarts salt water and add onions. Bring to boil and add remaining vegetables. Bring to boil again and drain immediately. Make sauce of catsup, oil, vinegar and garlic.
Bring to boil, add vegetables and simmer, stirring gently for 5 minutes. Pour into sterilized jars and seal. May be enjoyed all year.

1 large eggplant
1 6oz. can tomato paste
4 large onions - chopped fine
2 T vegetable oil
1 green pepper - chopped
salt and pepper

Split eggplant in half lengthwise. Place skin side up on cookie sheet and broil 15 - 20 minutes until tender. Brown onions and pepper in oil.. Stir in tomato paste and simmer about 5 minutes adding a little more oil if necessary. Stir in chopped and drained eggplant, season to taste and simmer 1/2 hour. Serve cold. Serves 6-8 as a side dish. You may spread on crackers or mold to a shape and serve as appetizer.

6 medium potatoes
2 eggs
About 3/4 C. matza meal
1 1/2 t. salt

Peel and boil potatoes, then mash, adding salt. When cool, add slightly beaten eggs, and just enough meal to hold mixture together. Mold into egg shape and drop into boiling salt water (1 t. salt to 1 qt. water). Boil 20 minutes (covered), then spread with chicken fat and brown in hot oven, or serve with browned onions.