Eggplant Appetizer  
 
1 lg Eggplant; about 1-1/2 lb
3 tb Olive oil
1 8 oz can Tomato sauce 
3 clove Garlic; pressed
1 Green bell pepper-seeded-chopped
1 tb Ground cumin  
1/4 ts Cayenne; or to taste
2 ts Sugar
2 ts Salt
1/4 c Red wine vinegar
1/4 cup chopped Cilantroleaves


Dice eggplant (unpeeled), 
discarding ends. 

In a large skillet, heat oil 
over medium-high heat. 

Add garlic and stir 

Add eggplant and stir briefly 
to coat with oil.

Add tomato sauce, bell pepper,
cumin, cayenne, sugar, salt 
and vinegar. 

Cook, covered, over medium 
heat for 20 minutes. 

Uncover, raise heat and boil,
stirring, until reduced to 
about 3 cups. 

Cover and chill well. 

Just before serving, stir in
chopped cilantro. 

Serve with wedges of pita 
French bread, or pumpernikel
 
Or with carrot, zucchini
and celery strips for dipping. 

Keeps very well.