Recipe By : T/L Russian Cooking
Serving Size : 6 Preparation Time :2:30
Categories : Appetizers Ethnic
Amount Measure Ingredient -- Preparation Method
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2 pounds eggplant
1 cup onion -- chopped
6 tablespoons olive oil
1/2 cup pepper -- finely chopped
1 teaspoon garlic -- minced
2 large tomatoes -- peeled, seeded & cho
OR 1/4 c. Canned Puree -- chopped
1/2 teaspoon sugar
2 teaspoons Salt
fresh ground pepper
2 tablespoons lemon juice
Pumpernickel Bread OR Sesame
Seed Crackers
Preheat the oven to 425. Bake the eggplant in the center of the oven for bout
1 hour.
Meanwhile cook the onions in 4 T. olive oil over moderate heat for 6 to 8
minutes until they are soft but not bown. Stir in the pepper and garlic and
cook, stirring, for 5 minutes more. Scrape the entire contents into a food
processor bowl..
Remove the skin from the eggplant. Add to the food processor. Pulse to
desired texture - can be coarse, smooth or anything in between, your call.
Add the tomatoes, salt, pepper & sugar.
Heat the remaining oil in the skillet and pour in the eggplant mixture. Bring
to a boil, stirring constantly, then turn to low heat, cover and simmer for
about 1 hour. Remove the cover and cook an additional half hour, stirring
frequently, until all the moisture in the pan has evaporated and the mixture
is thick enough to hold its shape in a spoon. Stir in 2 T. lemon juice and
taste for seasoning. Transfer to a bowl and chill, covered with plastic wrap,
until ready to serve.
Spread on squares of pumpernickel bread or sesame crackers.
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Serving Ideas : A terrific hors d'oeuvres
NOTES : The amount of olive oil can be reduced, but the texture changes -
it is still delicious. This also makes a delicious sandwich filling if there
is any left. This is time consuming, but doesn't need a lot of attention,
just an occasional stir.
