Yield: 1 Servings
|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 teaspoon||Cayene pepper|
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