Preparation:
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. |
