Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 mediums | Eggplants ; washed & diced into cubes |
| 2 \N | Green peppers; diced |
| 1 bunch | Scallions; diced |
| ½ \N | Head of a large garlic; diced |
| 1 can | (small) tomato paste |
| 1 \N | Squirt of ketchup |
| 1 tablespoon | Sugar |
| 1 teaspoon | Salt |
| 1 teaspoon | Cayene pepper |
| 1 teaspoon | Cumin |
| 2 tablespoons | Vinegar |
| 2 tablespoons | Water |
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@...> on Apr 01, 1998