| |
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.
|
|
|
|
