1 large eggplant, about 1-1/2 pound
Dice eggplant (unpeeled), discarding ends. In a large skillet, heat oil over medium-high heat. Add garlic and stir for a few seconds. Add eggplant and stir briefly to coat with oil. Add tomato sauce, bell pepper, cumin, cayenne, sugar, salt and vinegar. Cook, covered, over medium heat for 20 minutes. Uncover, raise heat and boil, stirring, until reduced to about 3 cups. Cover and chill well.
3 tablespoons olive oil
1 can tomato sauce, 8 ounces
3 clove garlic, pressed
1 green bell pepper, seeded and chopped
1 tablespoon ground cumin
1/4 teaspoon cayenne, or to taste
2 teaspoons sugar
2 teaspoons salt
1/4 cup red wine vinegar
1/4 cup cilantro leaves, fresh, chopped
Just before serving, stir in chopped cilantro. Serve with wedges of pita bread, slices of French bread, or dark pumpernickel, or with carrot, zucchini and celery strips for dipping. This keeps very well.
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