|Onion||1 Medium, sliced|
|Peanut oil||2 Ounce|
|Minced garlic||1 Tablespoon|
|Canned whole tomatoes||12 Ounce, drained|
|Tomato puree||12 Ounce|
|Chili sauce||8 Ounce|
|Tabasco sauce||1⁄2 Teaspoon|
|Eggplant||2 Pound, peeled, cut into 1-inch cubes (2 Eggplant, 1 Pound Each)|
|Olive oil||1⁄4 Cup (4 tbs) (About)|
|Lemon juice||1 Tablespoon|
|Tabasco sauce||To Taste|
|Fresh dill||1 Tablespoon|
To make the sauce: Saute onion in peanut oil in large saute pan until tender.
Saute for 2 minutes, stirring constantly.
Add tomatoes, tomato puree, chili sauce, Tabasco sauce, salt and pepper; mix well.
Simmer over medium heat for 1 hour, stirring frequently.
To make the eggplant: Preheat the oven to 350 degrees.
Combine eggplant with olive oil and lemon juice in large baking pan; mix to coat well.
Bake for 30 minutes, stirring several times.
Stir in tomato sauce.
Bake for 30 minutes longer or until eggplant is tender.
Process in food processor until smooth or chop very fine.
Add Tabasco sauce, salt and pepper.
Chill until serving time.
Fold in dill.
Serve slightly chilled.