| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
Jewish |
Appetizers |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Eggplant, 2 pounds |
| 1 |
c |
Chopped onions |
| 1/3 |
c |
Chopped celery |
| 1/3 |
c |
Green bell pepper, chopped |
| 2 |
cl |
Garlic, finely chopped |
| 1/4 |
c |
Vegetable oil |
| 2 |
md |
Tomatoes, peel/chop |
| 1 |
ts |
Accent seasoning mix, opt |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Fresh ground black pepper |
| 2 |
tb |
Lemon juice |
| 8 |
oz |
Rye bread, party loaf |
INSTRUCTIONS
Recipe by: Jo Merrill Preheat oven to 425 degrees. Bake eggplant on rack in
oven for 1 hour, until soft. In a large saucepan over low heat, saute
onions, celery, green pepper and garlic in oil for 10 minutes. Remove skin
from eggplant and finely chop the pulp. Add chopped pulp to the onion
mixture and stir in the tomatoes, Accent if using, salt and pepper. Bring
mixture to a boil, stirring constantly. Reduce heat, cover and simmer 1
hour. Remove cover and cook 30 minutes longer, stirring occasionally. Stir
in lemon juice. Refrigerate 3 hours. Serve chilled with party rye bread.
Makes 3 cups.
Recipe from the makers of Accent Flavor enhancer--Jo Merrill
Posted to JEWISH-FOOD digest V97 #022 by Nancy Berry <nlberry@prodigy.net>
on Jan 20, 1997.
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