Makes 2 Cups
- 1 cup finely chopped onion
- 1 cup finely chopped bell pepper
- 2 tablespoons olive oil
- 1 large eggplant, cooked and innards scooped out and mashed
- 1 tomato, finely chopped
- Salt and pepper to taste
In a large skillet, brown the onion and green pepper in the olive oil.
Add eggplant and tomato and stir often. Cook until the mixture is well done. Add more oil if it begins to stick. Add salt and pepper to taste. Transfer the mixture to a serving dish and chill.
Serve as a spread for crackers or as a vegetable dip.