Assemble these supplies:
- 2 medium eggplants
- 1 cup water
- 1 cup canned tomatoes, drained
- 1 tablespoon tomato paste
- 1 clove garlic, crushed
- 1 teaspoon lemon juice
- 1 teaspoon vinegar
- 1/4 cup olive oil
- 1 tablespoon capers
- Tabasco,few drops
- 1 tablespoon onion, minced
- 1 teaspoon sugar
Steps in preparation:
Peel and slice eggplant. Cook in 1 cup water until tender. Drain and mash. Add remaining ingredients and mix well. Chill several hours or overnight. Serve as spread for bread or crackers. MAKES 2 1/3 CUPS.
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