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1 large eggplant, peeled 2 medium onions 1 large green pepper 1 clove garlic 1/3 cup chopped parsley 1/4 cup olive oil 1 tsp. salt 1/8 tsp. freshly ground pepper 1 Tbsp. Worcestershire sauce 1 cup plain yogurt 2 Tbsp. lemon juice 1/2 6-ounce can tomato paste Chop fine: eggplant, onions, green pepper, garlic and parsley. Heat olive oil in a large skillet. Add vegetables and sauté over medium heat until they are translucent. Stir occasionally to keep vegetables from sticking. Lower heat and cook until vegetables are tender, continue stirring occasionally. Cool to lukewarm. Stir in remaining ingredients. Chill and store in refrigerator until ready to serve. Serve with sesame wafers. Makes 1 quart. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |