Eggplant spread

 
                              Eggplant Spread
 
 Recipe By     : Jo Merrill
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      large         eggplant -- 2 pounds
    1      cup           chopped onions
      1/3  cup           chopped celery
      1/3  cup           green bell pepper -- chopped
    2      cloves        garlic -- finely chopped
      1/4  cup           vegetable oil
    2      medium        tomatoes -- peel/chop
    1      teaspoon      Accent seasoning mix -- opt
    1      teaspoon      salt
      1/4  teaspoon      fresh ground black pepper
    2      tablespoons   lemon juice
    8      ounces        rye bread/party loaf
 
 
 Preheat oven to 425 degrees.  Bake eggplant on rack in oven for 1 hour,
 until soft.
 In a large saucepan over low heat, saute onions, celery, green pepper and
 garlic in oil for 10 minutes.  Remove skin from eggplant and finely chop
 the pulp.  Add chopped pulp to the onion mixture and stir in the tomatoes,
 Accent if using, salt and pepper.  Bring mixture to a boil, stirring
 constantly.  Reduce heat, cover and simmer 1 hour.
 Remove cover and cook 30 minutes longer, stirring occasionally.  Stir in
 lemon juice.  Refrigerate 3 hours.  Serve chilled with party rye bread.
 Makes 3 cups.
 Recipe from the makers of Accent Flavor enhancer--Jo Merrill
 
 
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