Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

4 c water
2 lg (1-1/2 lbs) eggplants
2 md (1 cup) ripe tomatoes
-quartered
2 (1 cup) red (or green sweet)
-pepper,,cored, seeded, and
2 T corn oil
2 md (1 cup) onions,chopped
2 cloves garlic,chopped fine
1 t salt
1/4 t pepper
1 t red-wine vinegar

1. Bring 4 c water to a boil in large pan, put in whole eggplants,
cover, cook over moderate heat for 15 mins , which is enough to
soften them. Drain, cool, peel eggplants. Press the liquid gently
thru metal sieve.

2. Process tomatoes peppers to a puree, then add eggplant. Heat
oil in a skillet stir-fry onions over moderate heat for 2 to 3
mins, until golden. Add puree stir-fry over low heat for 10 mins.

3. Turn out mixture into bowl briskly stir in garlic, salt, pepper,
wine vinegar. Refrigerate. Serve cold or at room temp. Makes 4-6
servings.

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