Mary Caggiano'S Eggplant Appetizer

1. 1

   Peel and cube eggplant; put in colander.

2. 2

   Sprinkle salt on and let drain to remove bitter taste.

3. 3

   Heat oil in large skillet; add onion and saute until tender, but not brown.

4. 4

   Add eggplant and tomato; cook slowly, stirring often, until thick, about 15 minutes.

5. 5

   Add vinegar and spices.

6. 6

   Chill.

7. 7

   Makes about 3 cups. Serve as an appetizer with crackers or as a side dish with meat.

* Per serving · 4 servings · Values may vary.

No additional tips available.