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Serve this very cold with highly-flavored breads.
1 (1 pound) eggplant
1 medium green bell pepper
1 small onion, chopped
2 large cloves garlic, minced
1 tablespoon vegetable oil
1/4 cup tomato paste
1 tablespoon sugar
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
Cocktail pumpernickel rye bread or black bread
Prick eggplant 3 or 4 times with fork.
Wrap green pepper in aluminum foil.
Place eggplant and green pepper in shallow baking dish.
Bake at 400 degrees F until eggplant is very soft, about 35 minutes; cool.
Remove skin from eggplant and seeds from green pepper; chop eggplant and green pepper.
Cook and stir onion and garlic in oil in 10-inch skillet over medium heat until onion is tender.
Stir in eggplant, green pepper and remaining ingredients except bread. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 5 minutes.
Place mixture in blender container. Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 1 minute.
Cover and refrigerate until very cold, at least 4 hours.
Serve with bread.
Makes about 2 cups.