1 Medium-small eggplants; cut
-into 1/2" cubes
3 tb Olive oil
1 c Onion; chopped
1 c Green pepper; chopped
1 ts Cumin
Salt
Lots of cayenne
1 Lemon; juice of
Serve this as a condiment to about anything. Especially curries,
humus, felafel, or tabouli salad. Or, use it as a dip or spread.
Cook onions and eggplant together in oil, with a little salt. Cook
slowly, over low heat, until soft.
Add remaining ingredients, and season to taste. Serve hot or cold.
