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Morroccan Eggplant Dip


Ingredients:
1 large (about 1-1/2 pounds) eggplant
3 Tablespoons olive oil
One 8-ounce can tomato sauce
2 cloves garlic, minced or pressed
1 green pepper, seeded and chopped
1 Tablespoon ground cumin
1/4 teaspoon cayenne pepper
2 teaspoons sugar
1 teaspoons salt
1/4 cup red wine vinegar



Directions:
Dice eggplant, discarding ends. In a large frying pan, heat oil over medium heat and add eggplant, tomato sauce, garlic, green pepper, cumin, cayenne pepper, sugar, salt, and vinegar. Cook covered over medium heat for 20 minutes. Uncover and boil mixture over high heat, stirring until reduced to about 3 cups. Cover and chill at least 2 hours. (Freezes beautifully, so buy eggplants when on special and have them on hand for company.)

Makes: 3 cups.

Enrollment for the 24-Week 2019 Season is now open!January 9th, 2019

Enrollment for the  24-Week 2019 Season is now open, and we are delighted to be offering organic fresh vegetables in downtown Jersey City. As we begin our 15th season, we welcome b

Winter/Spring Egg Season Volunteers Needed!December 24th, 2018

Winter/Spring egg share members: We need volunteers! Please help by signing up for one half-hour volunteer session. Volunteering at the pickup site is an important component of our program.  We a

Stock Up share offerOctober 31st, 2018

Pickup for this large optional share will be on TUESDAY November 20 from 5:30 to 8:00pm. This will be a “stock up” share and will include various vegetables that store well, so t

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