| 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
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