| Yield | |
|---|---|
| Source | a vegetable cookbook |
| Prep time | 20 minutes |
| Recipe Types | Snacks and Treats Vegetarian Vegan |
| Yield | |
|---|---|
| Source | a vegetable cookbook |
| Prep time | 20 minutes |
| Recipe Types | Snacks and Treats Vegetarian Vegan |
Serve with assorted crackers. You will not want to share.
| 1 | large eggplant | |
| 1 | medium onion | |
| 1⁄2 | green pepper | |
| 2 | T | olive oil |
| 2 | T | butter |
| 1 | large tomato, peeled | |
| 2 | T | lemon juice |
| 1 | T | catsup |
| 1⁄2 | t | worcestershire |
Place a whole eggplant in a shallow, greased pan and bake @ 400F until soft - about 20 - 30 minutes. Remove, cool slightly, and peel. In a frying pan saute the chopped onion and green pepper in the olive oil and butter until tender but not "browned". Add the peeled tomato, eggplant, lemon juice, catsup, Worcestershire, and the sauteed onion and pepper to a food processor on chop. Return to frying pan and cook over high heat, stirring constantly until the liquid is gone. Cool and spoon into serving dish. Garnish with dill weed OR chopped chives OR chopped parsley. Top with several black olives.
Tip: to make the tomato easy to peel, dip the tomato in boiling water for a couple seconds. It will loosen the skin.