Cold Eggplant(Appetizer) - cooking recipe

Ingredients

1 medium eggplant, unpeeled, cut in 1/4 to 1/2-inch cubes
2 cloves chopped garlic
1 c. chopped celery
1 green pepper, seeded and chopped
1/2 to 3/4 c. olive oil
8 oz. tomato sauce
1/4 tsp. cayenne pepper
1 Tbsp. cumin
1/4 c. chopped parsley
2 Tbsp. sugar
2 tsp. salt
1/4 c. red wine vinegar

Preparation

Saute eggplant in 1/2 cup of oil for 10 minutes or until lightly browned.
Add garlic, celery and green pepper (and more oil if needed).
Saute until vegetables are tender-crisp.
Add tomato sauce, seasonings, vinegar and parsley.
Cover and simmer 10 minutes.
Uncover and simmer 10 more minutes.
Refrigerate a minimum of 48 hours or up to 1 week.
Serve with tortilla chips or crackers.