Killer eggplant
1 Servings
Ingredients
| Quantity | 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 |
Directions
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