Eggplant Appetizer
| Yield: | 3 Servings |
| Categories: | Antipasto, Appetizers |
| 1 | lg | Eggplant; about 1-1/2 lb |
| 3 | tb | Olive oil |
| 1 | cn | Tomato sauce; 8 oz |
| 3 | cl | Garlic; pressed |
| 1 | Green bell pepper; seeded and chopped | |
| 1 | tb | Ground cumin |
| 1/4 | ts | Cayenne; or to taste |
| 2 | ts | Sugar |
| 2 | ts | Salt |
| 1/4 | c | Red wine vinegar |
| 1/4 | c | Cilantro leaves; fresh, chopped |
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