*  Exported from  MasterCook  *

                             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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