Ingredients

2 medium eggplant

1 cup water

1 cup drained canned tomatoes, crushed

1 tablespoon tomato paste

1 clove garlic, crushed

1 teaspoon lemon juice

1 teaspoon vinegar

1/4 cup olive oil

1 tablespoon capers

Few drops hot pepper sauce

1 tablespoon minced onion

1 tablespoon sugar

Preparation

  1. Peel and slice eggplants. Cook in one cup water until tender.
  2. Drain and mash. Add tomatoes, paste, garlic, lemon juice, vinegar, oil, capers, hot sauce, onion and sugar.
  3. Chill several hours or overnight. Serve as a spread for bread or crackers.