Preparation:
Prick eggplant all over witha fork. Put whole eggplant in 400 F oven and
bake on a baking sheet until soft -1hr. Saute onion, garlic, and green
pepper in water until tender but not brown. Peel and chop eggplant mix
with chopped tomato and add to the sauteed seasioning. Add salt and pepper
to taste. Add dry white wine; mix everything gently until mixture is
fairly thick. Cool then place in refrigerator. Serve with plain crackers
or thin slices of rye bread |
