1. Bake eggplant, allow to cool, skin, & mince finely. 2. Saute onion & pepper in 1 tb of oil until onion is browned. 3. Add adding remaining oil. 4. Add tomato paste, stir well & simmer for 5-mins. 5. Add vinegar, sugar, salt & pepper & ceggplant. 6. Stir well & cook slowly for 30-mins on a low-heat. 7. If necessary you may add more oil to prevent mixture from sticking & thus burning. 8. Remove from heat, cool to room temp, then refrigerate. 9. Serve cold on thinly sliced black bread with butter & freshly chopped onion if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
