Cold Eggplant(Appetizer)

12 ingredients
8 steps

Ingredients

  • 1 medium eggplant, unpeeled, cut in 1/4 to 1/2-inch cubes
  • 2 cloves chopped garlic
  • 1 c. chopped celery
  • 1 green pepper, seeded and chopped
  • 1/2 to 3/4 c. olive oil
  • 8 oz. tomato sauce
  • 1/4 tsp. cayenne pepper
  • 1 Tbsp. cumin
  • 1/4 c. chopped parsley
  • 2 Tbsp. sugar
  • 2 tsp. salt
  • 1/4 c. red wine vinegar

Directions

  1. 1
    Saute eggplant in 1/2 cup of oil for 10 minutes or until lightly browned.
  2. 2
    Add garlic, celery and green pepper (and more oil if needed).
  3. 3
    Saute until vegetables are tender-crisp.
  4. 4
    Add tomato sauce, seasonings, vinegar and parsley.
  5. 5
    Cover and simmer 10 minutes.
  6. 6
    Uncover and simmer 10 more minutes.
  7. 7
    Refrigerate a minimum of 48 hours or up to 1 week.
  8. 8
    Serve with tortilla chips or crackers.

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