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Image by Nadine Primeau

Source:

Chumie

Ingredients:

- 1 large eggplant, peeled and cubed

- 1 large ripe tomato, chopped

- 3 to 4 cloves minced garlic

- 2 tbsp olive oil

- 3 oz tomato paste

- 2 tbsp ketchup

- 2 tbsp vinegar

- 1 tbsp sugar

- 1 tsp cumin

- 1/2 tsp salt

- 1/8 tsp pepper

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Directions:

Place cubed eggplant in a pot with water to cover. Boil until very soft, about 45-50 minutes. Drain well in a colander.

Heat olive oil and saute garlic for 1 minute. Add chopped tomato and continue to saute until soft, about 5 minutes more. Stir in drained eggplant, tomato paste, ketchup, vinegar, sugar and spices. Simmer 2 to 3 minutes. Chill until serving.

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