Eggplant Caviar

Course : Eggplant
Serves: 8
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1 large eggplant
1 large onion -- chopped
1 medium green bell pepper -- chopped
1 clove garlic -- minced fine
2 medium tomatoes -- peeled and chopped
1 teaspoon pepper -- to taste
2 tablespoons dry white wine

Preparation / Directions:

Prick eggplant all over with a fork. Put whole eggplant in 400 F oven and bake on a baking sheet until soft (app. 1 hour). 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 seasonings. Add pepper to taste. Add dry white wine; mix everything and cook gently until mixture is fairly thick. Cool, then place in refrigerator. Serve with plain crackers or thin slices of rye bread.

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