Recipe - Eggplant Appetizer

1 lg Eggplant; about 1One half lb
3 tablespoon Olive oil
1 cn Tomato sauce; 8 oz
3 cl Garlic; pressed
1 Green bell pepper; seeded
and chopped
1 tablespoon Ground cumin
One fourth teaspoon Cayenne; or to taste
2 teaspoon Sugar
2 teaspoon Salt
One fourth cup Red wine vinegar
One fourth cup Cilantro leaves; fresh,
chopped

Dice eggplant (unpeeled), discarding ends. In a large skillet, heat oil
over mediumhigh 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. Just before serving, stir in chopped cilantro.
Serve with wedges of pita bread, slices of French bread, or dark
pumpernikel. Or with carrot, zucchini and celery strips for dipping. This
keeps very well.
Posted to MCRecipe Digest V1 #971 by Gr8seeksM8 Gr8seeksM8@aol.com on
Dec 25, 1997