|Tomato||1 , peeled and finely chopped|
|Onion||1 Small, finely chopped|
|Chopped red pepper||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||3 Tablespoon|
|Red wine vinegar||2 Tablespoon|
Cook unpeeled eggplant in boiling water to cover for 10 to 15 minutes or until tender.
Drain and cool.
Peel and finely chop the eggplant.
Combine eggplant, tomato, onion, red pepper, garlic, olive oil, vinegar, salt, and pepper, stirring gently.
Cover and chill at least 8 hours, stirring occasionally.
To serve, spoon spread into lettuce-lined bowl.
Serve at room temperature with Bagel Crisps.