Eggplant Spread (version II)
1 large eggplant, 2 pounds
Preheat oven to 425 degrees.
1 cup chopped onions
1/3 cup chopped celery
1/3 cup green bell pepper, chopped
2 cloves garlic, finely chopped
1/4 cup vegetable oil
2 medium tomatoes, peeled and chopped
1 tablespoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons lemon juice
8 ounces rye bread, party loaf
Bake eggplant on rack in oven for 1 hour, until soft. In a large saucepan over low heat, sauté 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, 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.
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