Ingredients

How to make it

  • Preheat oven to 400
  • Pierce eggplant in several places and roast on baking sheet until soft, about 40-50 minutes.
  • When eggplant is cool enough to handle, peel and then chop very fine.
  • Brown onion and green pepper slightly over medium heat in skillet with 1 tablespoon oil for 3 - 5 minutes, then add remaining oil.
  • Add vinegar, sugar, salt and pepper and chopped eggplant.
  • cook very slowly for 20 - 30 minutes, adding a little more oil if necessary to prevent burning.
  • Remove from heat. Cool and transfer to bowl, cover and refrigerate for several hours or overnight.
  • Serve thoroughly chilled as apetizer with thin slices of pumpernickel bread. Nice with a little unsalted butter.

Reviews & Comments 2

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    " It was excellent "
    juels ate it and said...
    Very good dip! High 5.
    Was this review helpful? Yes Flag
    " It was good "
    notyourmomma ate it and said...
    Sorry, meant to give this a five, but I hit the button too fast. OOOPS! Delcious, love it on pumpernickel...really really good.
    Was this review helpful? Yes Flag

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