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| 1 gross | Eggplant, 2 pounds |
| 1 Tasse | onions chopped |
| 1/3 Tasse | celery chopped |
| 1/3 Tasse | green bell pepper chopped |
| 20 Milliliter | Garlic finely chopped |
| 1/4 Tasse | vegetable oil |
| 2 mittel | Tomatoes, peel/chop |
| 1 Teelöffel | Accent seasoning mix, opt |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | black pepper freshly ground |
| 2 Esslöffel | lemon juice |
| 8 x ca. 30 g | Rye bread, party loaf |
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oven for 1 hour, until soft. In a large saucepan over low heat, saute onions, celery, green pepper and garlic in oil for 10 minutes. Remove skin from eggplant and finely chop the pulp. Add chopped pulp to the onion mixture and stir in the tomatoes, Accent if using, salt and pepper. Bring mixture to a boil, stirring constantly. Reduce heat, cover and simmer 1 hour. Remove cover and cook 30 minutes longer, stirring occasionally. Stir in lemon juice. Refrigerate 3 hours. Serve chilled with party rye bread.
Recipe from the makers of Accent Flavor enhancer-Jo Merrill
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