Ingredients
1 eggplant, about 2 lbs.
1 cup onion, finely chopped
6 tbsp olive oil, divided
½ cup green pepper, finely chopped
1 tsp garlic, finely chopped
2 ripe tomatoes, peeled, seeded, and finely chopped
½ tsp sugar
2 tsp salt
freshly ground pepper
3 tbsp lemon juice
Preparation
Cook whole eggplant in an oven at 425 degrees F for 1 hour.
Turn once or twice until soft and skin is charred and blistered.
Cook onion in 4 tablespoons olive oil until tender and translucent, not brown.
Add green pepper and garlic.
Cook for a few more minutes.
Remove skin from eggplant.
Mash until almost a puree.
Add eggplant, tomatoes, sugar, salt, and pepper to vegetables in skillet with 2 tablespoons of olive oil.
Simmer about 30 minutes until liquid is reduced.
Add lemon juice.
Chill before serving with crackers.
