Recipe - Killer Eggplant

2 md Eggplants ; washed & minced
into cubes
2 Green peppers; minced
1 bn Scallions; minced
One half Head of a large garlic;
minced

SAUCE
1 cn (small) tomato paste
1 Squirt of ketchup
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Cayene pepper
1 teaspoon Cumin
2 tablespoon Vinegar
2 tablespoon Water

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 JEWISHFOOD digest by "Aliza Blizinsky" alizab@hotmail.com on
Apr 01, 1998