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Tuesday, September 18, 2012

Info Post

 
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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