Eggplant Appetizer

Recipe Ingredients

1		Eggplant - about 1-1/2 lb (large)
3 tablespoons	45ml	Olive oil
1		Tomato sauce - 8 oz
3		Garlic - pressed
1		Green bell pepper - seeded
		- and chopped
1 tablespoon	15ml	Ground cumin
1/4 teaspoon	1.3ml	Cayenne - or to taste
2 teaspoons	10ml	Sugar
2 teaspoons	10ml	Salt
1/4 cup	59ml	Red wine vinegar
1/4 cup	4g / 0.1oz	Cilantro leaves - fresh
		- chopped

Recipe Instructions

Dice eggplant (unpeeled), discarding ends. In a large skillet, heat oil over medium-high heat. Add garlic and stir for a few seconds. Add eggplant and stir briefly to coat with oil. Add tomato sauce, bell pepper, cumin, cayenne, sugar, salt and vinegar. Cook, covered, over medium heat for 20 minutes.

Uncover, raise heat and boil, stirring, until reduced to about 3 cups. Cover and chill well. Just before serving, stir in chopped cilantro. Serve with wedges of pita bread, slices of French bread, or dark pumpernickel. Or with carrot, zucchini and celery strips for dipping. This keeps very well.

Source:
1994 Shepherd's Garden Seeds Catalog

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