Eggplant Spread

Serve on melba toast

Yield: 3 cups

Ingredients

1 large eggplant (2 lbs.)

1 cup chopped onion

1/3 cup chopped celery

1/3 cup chopped green pepper

2 cloves garlic, finely chopped

1/4 cup olive oil or vegetable oil

2 medium tomatoes, peeled and chopped

1 teaspoon Accent flavor enhancer

1 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons lemon juice

1 loaf (8 oz.) party rye bread

Add To

Directions:

Preheat oven to 425 F. Bake eggplant on rack in the center of oven 1 hour, until soft.

In large saucepan over low heat, saute onions, celery, green pepper and garlic in oil for 10 minutes. Remove skin from cooled baked eggplant and finely chop the pulp. Add chopped pulp to the onion mixture and stir in tomatoes, Accent, salt and pepper. Bring mixture to a boil, stirring constantly, reduce heat, cover and simmer 1 hour.

Remove cover and cook 30 minutes longer, stirring occasionally. Stir in lemon juice. Refrigerate 3 hours.

Serve chilled with party rye bread.

Please note that some ingredients and brands may not be available in every store.

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