- 2 Med. egg plants
- 2 Lg. cloves garlic
- 2 Med. onions
- 1 Green pepper
- 2 TBLS lemon juice
- 2 TBLS olive oil
- 1 Lg. can tomato paste
- 2 TBLS sugar
- 1 Tsp salt
- Fresh ground black pepper to taste
- pickled jalapeno peppers to taste
Wrap eggplants in well-greased sheets of aluminum foil and bake for 40 to 45 minutes at 350 degrees. Let cool, peel and chop pulp.
Chop onion and green pepper, mince garlic and simmer in oil about 10 minutes. Add eggplant, salt, pepper, sugar, lemon juice and tomato paste - simmer about 15 minutes, add jalapeno and some of the juice from the jar. Continue to simmer until eggplant is very tender. Note: If mixture is too thick, thin with additional liquied from jalapeno jar.
Serve cold with cream cheese brick and crackers.
