This is a very thick, hearty spread. While making it I thought it resembled a nice eggplant pasta sauce. With the second cook time the sauce does reduce, so it becomes thick and paste like towards the end.
I think this would be great served with a nice hearty bread or thick cracker. Perhaps even served with warmed cream cheese. Take a block of cream cheese and warm it in the microwave. Place it in the center of your serving platter, top with the eggplant spread. This way, when your guests scoop some out, they get a little of the creaminess of the cream cheese with the eggplant.
Obviously just a suggestion – but it was good that way!
EGGPLANT SPREAD 1
1 Medium Eggplant
½ Cup Corn Oil
½ Cup Chopped Onion
1 Clove Garlic, Minced
½ Cup Diced Bell Pepper
½ Cup Tomato Sauce
¼ Cup Water
¼ Cup Red Wine Vinegar
1 Teaspoon Sugar
¼ Teaspoon Salt
1/8 Teaspoon Black Pepper
Peel Eggplant and cut into ½” cubes. Heat corn oil in a large skillet over medium heat. Add eggplant, onion, garlic and bell pepper. Sauté until eggplant is soft and browning. Stir in tomato sauce and water. Cover and simmer 10 minutes. Mix in vinegar, sugar, salt and pepper. Continue cooking 15 minutes, stirring frequently. Chill for several hours or overnight before serving.
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