1 large Eggplant; about 1-1/2 lb
3 tbsp Olive oil
1 8 oz can Tomato sauce
3 clove Garlic; pressed
1 Green bell pepper-seeded-chopped
1 tbsp Ground cumin
1/4 tsp Cayenne; or to taste
2 tsp Sugar
2 tsp Salt
1/4 cup Red wine vinegar
1/4 cup chopped Cilantro leaves
Dice unpeeled eggplant , discarding ends.
In a large skillet, heat oil over medium-high heat.
Add garlic and stir . Add eggplant and stir briefly enoughto coat with oil. Mix in 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 pumpernickel. Or with carrot, zucchini and celery strips for dipping.
Keeps very well.