Yield: 8 Servings
|1 large||Onion; chopped|
|1||Green bell pepper; chopped|
|1||Garlic clove; crushed|
|2||Tomatoes; peeled, chopped|
|Pepper; to taste|
|2 tablespoons||Dry white wine|
Put the whole eggplant in 400 degree F. oven and bake until soft (about 1 hour).
Saute onion, garlic, green pepper in olive oil until tender, but not brown.
Peel and chop the eggplant; mix with the chopped tomato and add to the sauteed seasonings. Add pepper to taste. Add dry white wine, mix everything thoroughly and continue to cook gently until the mixture is fairly thick. Cool, then place in the refrigerator. Serve with plain crackers or thin slices of toasted rye bread.
Posted to MC-Recipe Digest V1 #274 Date: Fri, 1 Nov 1996 14:01:51 -0800 From: Rooby <rooby@...>