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