Jewish Recipes
Russian Eggplant Recipe
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Russian Eggplant - pareve

1 onion
2 cloves garlic, minced
1/2 green pepper, diced
2 tsp. oil
1 eggplant, baked whole till soft in a hot oven, then peeled and chopped
3 Tbs. ketchup or tomato sauce
salt and pepper to taste

Sauté onion, garlic and green pepper in oil until soft. Add eggplant and remaining ingredients. Combine well. Cover and refrigerate. Serve at room temperature. Can be made one day ahead for more sophisticated flavor.

Makes about 1-1/2 to 2 cups.

 

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