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Serve this very cold with highly-flavored breads.
1 (1 pound) eggplant
1 medium green bell pepper
1 small onion, chopped
2 large cloves garlic, minced
1 tablespoon vegetable oil
1/4 cup tomato paste
1 tablespoon sugar
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
Cocktail pumpernickel rye bread or black bread
Prick eggplant 3 or 4 times with fork. Wrap green pepper in aluminum foil.
Place eggplant and green pepper in shallow baking dish. Bake at 400 degrees
F until eggplant is very soft, about 35 minutes; cool. Remove skin from eggplant
and seeds from green pepper; chop eggplant and green pepper.
Cook and stir onion and garlic in oil in 10-inch skillet over medium heat
until onion is tender. Stir in eggplant, green pepper and remaining ingredients
except bread. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally,
5 minutes.
Place mixture in blender container. Cover and blend on high speed, stopping
blender occasionally to scrape sides, until smooth, about 1 minute. Cover and
refrigerate until very cold, at least 4 hours.
Serve with bread.
Makes about 2 cups.
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