1 karen mintzias
2 lb eel (boned, skinned)
1/4 cup olive oil
4 onions; thinly sliced
1 garlic clove; pressed
2 cup tomatoes
1/2 cup parsley; chopped
1 teaspoon oregano
1/8 teaspoon cinnamon
1 teaspoon salt
1 pepper to taste
1/2 cup 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.

Yield: 4 servings