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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.

Farm Update as of June 11thJuly 16th, 2018

Hello Everyone, I am happy to report that the weather has been uncharacteristically cooperative this past week. The temperatures have been moderate and we have had several nice gentle overnight rains.

Farm Update as of June 25thJuly 16th, 2018

Hello Everyone,So I guess I should have known better than to have believed the weatherman.  I postponed the farm visit based on a forecast of rain and thunderstorm through most of the weeken

Farm Update as of July 16thJuly 16th, 2018

Hi Everyone,We received a bit of rain this past Sunday morning, about a half an inch. We need more and it seems we have a shot at some precipitation tomorrow. We have begun harvesting the garlic but w

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