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Eggplant appetizer to serve with crackers or crispy bread.
Put whole eggplant in a 400 degree oven and bake until soft, (about one hour).
Saute onion, garlic, pepper and olive oil until tender but not brown.
Peel and chop eggplant; mix with tomato; add to sauteed seasoning.
Add dry white wine. Mix everything thoroughly and continue to cook gently until the mixture is fairly thick.
Cool, then place in refrigerator. Serve well chilled with pumpernickel or thin pieces of crispy rye bread…or crackers.
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