Karen Mintzias 2 lb Eel (boned, skinned)

1/4 c Olive oil

4 Onions; thinly sliced

1 Garlic clove; pressed

2 c Tomatoes

1/2 c Parsley; chopped

1 ts Oregano

1/8 ts Cinnamon

1 ts Salt

Pepper to taste 1/2 c Red wine,(Mavrodaphne, Port)

Rinse eel with cold water. Oil baking pan with half of the oil. Place slices of eel on pan. Sauce: Heat remaining oil in frying pan, and fry onions and garlic on medium heat for 5 minutes. Add remaining ingredients and cover. Cook 10 minutes. Pour sauce over eel. Bake 45 minutes at 375 degrees. Serve with crusty bread and a crisp salad. From: The Complete Greek Cookbook by Theresa Karas Yianilos, Avenel Books, New York. Typed for you by Karen Mintzias