Mary Caggiano'S Eggplant Appetizer - cooking recipe

Ingredients

1 large eggplant
1/4 c. oil
1/2 c. chopped onion
1/2 c. chopped tomatoes
2 Tbsp. vinegar
1 1/2 tsp. salt
1/8 tsp. pepper
dash of hot sauce

Preparation

Peel and cube eggplant; put in colander.
Sprinkle salt on and let drain to remove bitter taste.
Heat oil in large skillet; add onion and saute until tender, but not brown.
Add eggplant and tomato; cook slowly, stirring often, until thick, about 15 minutes.
Add vinegar and spices.
Chill.
Makes about 3 cups. Serve as an appetizer with crackers or as a side dish with meat.