Killer eggplant

Yield: 1 Servings

Measure Ingredient
2 mediums Eggplants ; washed & diced into cubes
2 Green peppers; diced
1 bunch Scallions; diced
½ Head of a large garlic; diced
1 can (small) tomato paste
1 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

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