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Morroccan Eggplant Dip

Morroccan Eggplant Dip

1 Large (About 1-1/2 Pounds) Eggplant
3 Tablespoons Olive Oil
1 8-Ounce Can Tomato Sauce
2 Cloves Garlic, Minced or Pressed
1 Green Pepper, Seeded and Chopped
1 Tablespoon Ground Cumin
1/4 Teaspoon Cayenne Pepper
2 Tsp. Sugar
1 Tsp. Salt
1/4 Cup Red Wine Vinegar

Dice eggplant, discarding ends. In a large frying pan, heat oil over medium heat and add eggplant, tomato sauce, garlic, green pepper, cumin, cayenne pepper, sugar, salt, and vinegar. Cook covered over medium heat for 20 minutes. Uncover and boil mixture over high heat, stirring until reduced to about 3 cups. Cover and chill at least 2 hours (freezes beautifully, so buy eggplants when on special and have them on hand for company).

Makes: 3 Cups

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