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Name: Eggplant Appetizer
Prep time: 30 min
Total time: 30 min
Yield: 3
Cuisine: American
Ingredients: 1/4 ts Cayenne or to taste; 1/4 c Cilantro leaves; fresh; 1 8-oz can Tomato sauce; 1/4 c Red wine vinegar; 1 Green bell pepper seeded; 1 tb Ground cumin; 3 tb olive oil; 2 ts Salt; 2 ts Sugar; 3 cl Garlic pressed; 1 lg Eggplant about 1-1/2 lb

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INGREDIENTS

1/4 ts Cayenne ; or to taste
1/4 c Cilantro leaves; fresh
1 8-oz can Tomato sauce
1/4 c Red wine vinegar
1 Green bell pepper ; seeded
1 tb Ground cumin
3 tb olive oil
2 ts Salt
2 ts Sugar
3 cl Garlic ; pressed
1 lg Eggplant ; about 1-1/2 lb

Servings

INSTRUCTIONS

Dice eggplant (unpeeled), discarding ends. In a large skillet, heat oil over medium-high heat. Add garlic and stir for a few seconds. Add eggplant and stir briefly to coat with oil. Add tomato sauce, bell pepper, cumin, cayenne, sugar, salt and vinegar. Cook, covered, over medium heat for 20 minutes. Uncover, raise heat and boil, stirring, until reduced to about 3 cups. Cover and chill well. Just before serving, stir in chopped cilantro. Serve with wedges of pita bread, slices of French bread, or dark pumpernikel. Or with carrot, zucchini and celery strips for dipping. This keeps very well. Posted to MC-Recipe Digest V1 #971 by Gr8seeksM8 on Dec 25, 1997

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Nutrition

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Serving Size: 1 Serving (362g)
Recipe Makes: 3

Calories: 173
Calories from Fat: 47 (27%)

Amt Per Serving		% DV

	Total Fat 5.2g	7 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 0.9g
Cholesterol 0mg		0 %
Sodium 409.6mg		14 %
Potassium 918mg		24 %
Total Carbohydrate 30.8g		9 %
	Dietary Fiber 9.9g	40 %
	Sugars, other 20.9g
Protein 4.7g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 173

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