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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
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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