Ingredients
- 1 large eggplant (washed and stemmed)
- 1 small yellow onion, sliced
- 2 tomatoes, peeled
- 3 tablespoons vinegar
- 1 white bread slice (trimmed)
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 teaspoons granulated sugar
- 4 tablespoons oil
How to Make
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Step 1: Heat oven to 325° F.
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Step 2: Place eggplant on baking sheet, or loosely wrap in foil.
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Step 3: Bake 1 hour.
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Step 4: Cool 30 minutes.
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Step 5: Peel and set aside.
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Step 6: Finely chop onion.
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Step 7: Add tomatoes and eggplant and finely chop.
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Step 8: Pour vinegar over bread. Make sure bread is well-soaked.
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Step 9: Add to eggplant.
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Step 10: Add remaining ingredients.
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Step 11: Continue chopping until well-blended.
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Step 12: Chill for at least 1 hour.
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Step 13: Serve with thinly sliced pumpernickel.
Tips & Variations
- Foil
We hope you enjoy this recipe!
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