| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | Eggplant, Appetizers, ****, Low-cal, Low-fat | 12 | Servings |
INGREDIENTS
| 1 | lg | Eggplant |
| 1 | tb | Olive oil |
| 1 | c | Onion, chopped |
| 1/2 | c | Green pepper, chopped |
| 2 | Cloves garlic, minced | |
| 1/2 | c | Zucchini, chopped |
| 2 | lg | Tomatoes, chopped |
| 1 | ts | Sugar |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | tb | Lemon juice |
INSTRUCTIONS
Bake eggplant 1 hour at 425. Drain any juices from pan, peel and dice, Brown onion, green pepper, garlic, and zucchini in oil, adding a bit of water if necessary to prevent sticking, Mix with eggplant, tomatoes and seasonings, Cook, covered, 45 min. Uncover, and cook till thick, adding lemon juice at the end. Chill. NOTES : You may use fresh or canned tomatoes. Even eggplant haters like this! Recipe by: Annice Posted to JEWISH-FOOD digest V97 #038 by Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Feb 02, 97.
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