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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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very good Ingredients:
1 large eggplant |
1 teaspoon vinegar |
1 large onion, minced |
5 tablespoons tomato paste |
2 tablespoons vegetable oil |
1 bell pepper, seeded & minced |
1 teaspoon powdered sugar |
salt & pepper |
Directions:
1. Bake eggplant, allow to cool, skin, & mince finely.
2. Saute onion & pepper in 1 tb of oil until onion is browned.
3. Add adding remaining oil.
4. Add tomato paste, stir well & simmer for 5-mins.
5. Add vinegar, sugar, salt & pepper & ceggplant.
6. Stir well & cook slowly for 30-mins on a low-heat.
7. If necessary you may add more oil to prevent mixture from sticking & thus burning.
8. Remove from heat, cool to room temp, then refrigerate.
9. Serve cold on thinly sliced black bread with butter & freshly chopped onion if desired.
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