| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Appetizers |
8 |
Servings |
INGREDIENTS
| 1 |
lg |
Eggplant |
| 1 |
lg |
Onion; chopped |
| 1 |
|
Green bell pepper; chopped |
| 1 |
|
Garlic clove; crushed |
| 2 |
|
Tomatoes; peeled, chopped |
|
|
Pepper; to taste |
| 2 |
tb |
Dry white wine |
INSTRUCTIONS
Put the whole eggplant in 400 degree F. oven and bake until soft (about 1
hour).
Saute onion, garlic, green pepper in olive oil until tender, but not brown.
Peel and chop the eggplant; mix with the chopped tomato and add to the
sauteed seasonings. Add pepper to taste. Add dry white wine, mix
everything thoroughly and continue to cook gently until the mixture is
fairly thick. Cool, then place in the refrigerator. Serve with plain
crackers or thin slices of toasted rye bread.
Posted to MC-Recipe Digest V1 #274
Date: Fri, 1 Nov 1996 14:01:51 -0800
From: Rooby <rooby@shell.masterpiece.com>
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