|Eggplant||2 Pound (1 Large Piece)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1⁄3 Cup (5.33 tbs)|
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), finely chopped|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Tomatoes||2 Medium, peeled and chopped|
|Accent seasoning||1 Teaspoon (Accent Flavor Enhancer)|
|Ground black pepper||1⁄4 Teaspoon|
|Lemon juice||2 Tablespoon|
|Party rye bread loaf||8 Ounce|
Preheat oven to 425°F.
Bake eggplant on rack in the center of oven 1 hour, until soft.
In a large saucepan over low heat, saute onions, celery, green pepper and garlic in oil for 10 minutes.
Remove skin from cooled baked eggplant and finely chop the pulp.
Add chopper pulp to the onion mixture and stir in tomatoes, Accent, salt and pepper.
Bring mixture to a boil, stirring constantly, reduce heat, cover and simmer 1 hour.
Remove cover and cook 30 minutes longer, stirring occasionally.
Stir in lemon juice.
Refrigerate 3 hours.