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Ingredients
- 1 lrg Aubergine, 2 pounds
- 1 c. Minced onions
- 1/3 c. Minced celery
- 1/3 c. Green bell pepper, minced
- 2 cl Garlic, finely minced
- 1/4 c. Vegetable oil
- 2 med Tomatoes, peel/chop
- 1 tsp Accent seasoning mix, opt
- 1 tsp Salt
- 1/4 tsp Fresh grnd black pepper
- 2 Tbsp. Lemon juice
- 8 ounce Rye bread, party loaf
Directions
- Preheat oven to 425 degrees. Bake aubergine on rack in oven for 1 hour, till soft. In a large saucepan over low heat, saute/fry onions, celery, green pepper and garlic in oil for 10 min. Remove skin from aubergine and finely chop the pulp. Add in minced pulp to the onion mix and stir in the tomatoes, Accent if using, salt and pepper. Bring mix to a boil, stirring constantly. Reduce heat, cover and simmer 1 hour. Remove cover and cook 30 min longer, stirring occasionally. Stir in lemon juice. Chill 3 hrs. Serve chilled with party rye bread.
- Makes 3 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1133g | |
| Calories 1284 | |
| Calories from Fat 558 | 43% |
| Total Fat 63.44g | 79% |
| Saturated Fat 5.76g | 23% |
| Trans Fat 1.41g | |
| Cholesterol 0mg | 0% |
| Sodium 3873mg | 161% |
| Potassium 2186mg | 62% |
| Total Carbs 160.4g | 43% |
| Dietary Fiber 32.4g | 108% |
| Sugars 31.76g | 21% |
| Protein 27.64g | 44% |
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