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Moroccan Eggplant Spread
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    Moroccan Eggplant Spread

  • 2 tsp Olive oil
  • 1 Eggplant, medium cut into 1/2-inch cubes
  • 1/2 cup Tomato sauce
  • 1/4 cup Red wine Vinegar
  • 1 Green pepper. finely chopped
  • 1 Garlic clove, minced
  • 1 tsp Cumin, ground
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1/8 tsp red pepper or to taste
  • 2 Tbsp Cilantro, fresh minced
  • Heat olive oil in a large skillet. Place eggplant and next 8 ingredients in skillet; stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Remove cover and cook over medium-high heat, stirring frequently for 10-15 minutes, or until liquid is reduced by one-fourth. Chill at least 2 hours. Stir in cilantro. Serve with pita bread or cracker bread.
    Yields 1 2/3 cups.

    From: Copyright 1993-1996 Culinaria Online
    Posted By:Culinaria Online
    Post Date: 1/4/98

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