(from Moosewood Cookbook by Mollie Katzen, new revised edition)
1–2 Tb. olive oil
1 cup minced onion
1 medium eggplant (7-8 inches long), diced
1/2 tsp. salt
1 tsp. cumin
1 medium bell pepper, minced
1 medium clove garlic, minced
1 1/2 Tb. lemon juice
cayenne pepper to taste
Heat oil in a medium-sized skillet. Add onion, eggplant, salt, and cumin, and sauté
over medium heat for 15 to 20 minutes till the eggplant is tender.
Add bell pepper and sauté for about 10 minutes more.
Stir in garlic and lemon juice. Cook for about 5 minutes. Add cayenne to taste and adjust the salt. You can leave it chunky or mash it a bit. Serve warm, at room temperature, or cold.
added by Susan Tornheim
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