Recipe By : Jo Merrill
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large eggplant -- 2 pounds
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 -- peel/chop
1 teaspoon Accent seasoning mix -- opt
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons lemon juice
8 ounces rye bread/party loaf
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 enhancer--Jo Merrill
