Title: Baked eel salonika
 Categories: Greek, Seafood
      Yield: 4 servings
 
      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