Eggplant Spread

Serve on melba toast

Yield: 3 cups

Ingredients

1		large eggplant (2 lbs.)

1	cup	chopped onion

1/3	cup	chopped celery

1/3	cup	chopped green pepper

2	cloves	garlic, finely chopped

1/4	cup	olive oil or vegetable oil

2		medium tomatoes, peeled and chopped

1	teaspoon	Accent flavor enhancer

1	teaspoon	salt

1/4	teaspoon	ground black pepper

2	tablespoons	lemon juice

1	loaf	(8 oz.) party rye bread

Directions:

Preheat oven to 425 F. Bake eggplant on rack in the center of oven 1 hour, until soft.

In large saucepan over low heat, saute onions, celery, green pepper and garlic in oil for 10 minutes. Remove skin from cooled baked eggplant and finely chop the pulp. Add chopped pulp to the onion mixture and stir in tomatoes, Accent, 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.

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