Batinjaan zalud (Eggplant & Tomato Dip)

Batinjaar Zalud
(Eggplant & Tomato Dip)



1 large (about 1-1/2 pounds) eggplant
3 Tablespoons olive oil
One 8-ounce can tomato sauce
2 cloves garlic, minced or pressed
1 onion, chopped
1 green pepper, seeded and chopped
1 Tablespoon ground cumin
1/4 teaspoon cayenne pepper
2 teaspoons sugar
1 teaspoons salt
1/4 cup red wine vinegar


Dice eggplant, discarding ends. In a large frying pan, heat oil over medium heat and add eggplant, tomato sauce, garlic, onion, green pepper, cumin, cayenne pepper, sugar, salt, and vinegar. Cook covered over medium-low heat for 20 minutes. Uncover and boil mixture over medium-high heat, stirring until reduced to about 3 cups.
Cover and chill at least 2 hours. Serve with flatbread.

FREEZES WELL.
Makes: 3+ cups
adapted from a recipe on www.virtualcities.com