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Eggplant Spread Recipe

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This recipe for Eggplant Spread, by , is from DUPREE FAMILY FAVORITES COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Suzanne Dupree
Added: Wednesday, December 17, 2008


1 large eggplant (or several small Japanese eggplants)
olive oil
2-3 cloves of garlic; minced
1 cup celery
1 green bellpepper; seeded and chopped
2 jalapeños (fresh)
8 oz. can tomato sauce
1/4 tsp. cayenne
1 Tbsp. cumin (whole seed)
1/4 cup red wine vinegar
1/2 cup cilantro

Slice eggplant 3/4" thick. Brush with olive oil and place in lightly oiled pan. Bake until tender at 350º-about 10 to 15 min. Cool; cut into cubes (small).
Saute garlic, celery and peppers until lightly cooked. Stir in remaining ingredients- except cilantro. Simmer, covered for 15 min., then uncover and simmer for 20 min., stirring occasionally. Chill. Add chopped cilantro just before serving. Serve with thinly sliced baguette.




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