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Eggplant Cavier

  • 20minutes

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Source: www.tastebook.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 2 large eggplant s

  2. 2 tbsp. olive oil

  3. 2 large onion s - chopped fine

  4. 2 cloves garlic - minced

  5. 2 6 oz. cans tomato paste

  6. 2 medium green pepper s - chopped fine

  7. 2 tsp. white vinegar salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Bake eggplant at 425° for 1 hour turning several times until soft and blistered. Remove skin from eggplant and chop fine. Heat 2 tbsp. olive oil and cook onions, garlic and peppers until soft. Add tomato paste and simmer for 3-5 minutes. Stir in vinegar, salt, pepper and eggplant and cook slowly in skillet for 30 minutes. Serve warm or chill and serve.

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