0
(0)
CATEGORY CUISINE TAG YIELD
Eggs, Grains French Appetizers, Antipasto 3 Servings

INGREDIENTS

1 lg Eggplant; about 1-1/2 lb
3 tb Olive oil
1 cn Tomato sauce; 8 oz
3 cl Garlic; pressed
1 Green bell pepper; seeded and chopped
1 tb Ground cumin
1/4 ts Cayenne; or to taste
2 ts Sugar
2 ts Salt
1/4 c Red wine vinegar
1/4 c Cilantro leaves; fresh, chopped

INSTRUCTIONS

Dice eggplant (unpeeled), discarding ends. In a large skillet, heat oil
over medium-high heat. Add garlic and stir for a few seconds. Add eggplant
and stir briefly to coat with oil. Add tomato sauce, bell pepper, cumin,
cayenne, sugar, salt and vinegar. Cook, covered, over medium heat for 20
minutes. Uncover, raise heat and boil, stirring, until reduced to about 3
cups. Cover and chill well. Just before serving, stir in chopped cilantro.
Serve with wedges of pita bread, slices of French bread, or dark
pumpernikel. Or with carrot, zucchini and celery strips for dipping. This
keeps very well.
Posted to MC-Recipe Digest V1 #971 by Gr8seeksM8 <Gr8seeksM8@aol.com> on
Dec 25, 1997

A Message from our Provider:

“Life – your only chance. Eternity – payback time”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?