Eggplant Caviar (version IV)

(2 votes)

1 large eggplant
1 large onion, chopped
1 green bell pepper, chopped
1 garlic clove, crushed
2 tomatoes, peeled, chopped
pepper, to taste
2 tablespoons dry white wine

Put the whole eggplant in 400 degree F. oven and bake until soft (about 1 hour). sauté onion, garlic, green pepper in olive oil until tender, but not brown. Peel and chop the eggplant; mix with the chopped tomato and add to the sautéed seasonings. Add pepper to taste. Add dry white wine, mix everything thoroughly and continue to cook gently until the mixture is fairly thick. Cool, then place in the refrigerator.

Serve with plain crackers or thin slices of toasted rye bread.



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