| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Chicago | Relishes | 1 | Servings |
INGREDIENTS
| 1 | Eggplant; (About 1 Pound) | |
| 1 | Onion (Small); Chopped | |
| 1 | tb | Olive Oil |
| 1 | Green Bell Pepper (Medium Size); Chopped | |
| 1 | Tomato (Medium Size); Seeded And Chopped | |
| 3/4 | ts | Red Chili Powder |
| 1 | Clove Garlic; Minced | |
| 1/4 | ts | Ginger; Ground |
| 1/2 | ts | Salt |
| Cilantro Or Parsley As Desired For Garnish; Chopped |
INSTRUCTIONS
1. Heat oven to 500 deg. Place whole eggplant on a baking sheet and bake in the oven until soft, 20 to 25 minutes. Remove from the oven and set aside to cool. 2. When cool enough to handle, peel the eggplant and chop the pulp. Set aside. 3. Cook the onion in olive oil in a heavy-bottomed skillet over medium-low heat until the onions are soft and lightly browned, about 5 minutes. Add the bell pepper and cook until the pepper is very soft, about 10 minutes. Add the tomato and cook an additional 5 minutes. 4. Add reserved eggplant, chili powder, garlic and salt. Cook, stirring occasionally, until mixture thickens, about 10 minutes. Off the heat, add cilantro to taste. Allow to cool to room temperature and serve with pita bread triangles or pita chips. NOTE: This relish may be served warm or at room temperature, as a condiment with grilled or roast lamb Recipe by: Chicago Tribune Magazine 12/7/97 (William Rice) Posted to MC-Recipe Digest V1 #1027 by Carriej999 <Carriej999@aol.com> on Jan 21, 1998
A Message from our Provider:
“The Will of God will never take you to where the Grace of God will not protect you.”