| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
md |
Eggplants ; washed & diced into cubes |
| 2 |
|
Green peppers; diced |
| 1 |
bn |
Scallions; diced |
| 1/2 |
|
Head of a large garlic; diced |
| 1 |
cn |
(small) tomato paste |
| 1 |
|
Squirt of ketchup |
| 1 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 1 |
ts |
Cayene pepper |
| 1 |
ts |
Cumin |
| 2 |
tb |
Vinegar |
| 2 |
tb |
Water |
INSTRUCTIONS
SAUCE
This recipe is from my friend Chaya K. She did not have a name for it, but
1 taste and I called it KILLER EGGPLANT ( you can adjust the spices to
taste)
Saute eggplant in oil until browned, remove.
Stir fry peppers, scallions and garlic (tender crisp) in oil. In a bowl,
mix the sauce.
Add all the vegetables and mix well. This lasts in the fridge for 2 weeks
and gets stronger with age.
Posted to JEWISH-FOOD digest by "Aliza Blizinsky" <alizab@hotmail.com> on
Apr 01, 1998
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