Recipe - Eggplant Spread

1 lg Eggplant, 2 pounds
1 cup Chopped onions
1/3 cup Chopped celery
1/3 cup Green bell pepper, chopped
2 cl Garlic, finely chopped
One fourth cup Vegetable oil
2 md Tomatoes, peel/chop
1 teaspoon Accent seasoning mix, opt
1 teaspoon Salt
One fourth teaspoon Fresh ground black pepper
2 tablespoon Lemon juice
8 ounce Rye bread, party loaf

Recipe by: Jo Merrill Preheat oven to 425 degrees. Bake eggplant on rack in
oven for 1 hour, until soft. In a large saucepan over low heat, saute
onions, celery, green pepper and garlic in oil for 10 minutes. Remove skin
from eggplant and finely chop the pulp. Add chopped pulp to the onion
mixture and stir in the tomatoes, Accent if using, salt and pepper. Bring
mixture to a boil, stirring constantly. Reduce heat, cover and simmer 1
hour. Remove cover and cook 30 minutes longer, stirring occasionally. Stir
in lemon juice. Refrigerate 3 hours. Serve chilled with party rye bread.
Makes 3 cups.

Recipe from the makers of Accent Flavor enhancerJo Merrill
Posted to JEWISHFOOD digest V97 #022 by Nancy Berry nlberry@prodigy.net
on Jan 20, 1997.