Morrocan Eggplant Dip

This 'dip' or relish is filled with spicy flavor. Another great way to use one of my favorite vegetables, the eggplant.
This recipe was given to me by Adele.
Makes 3 cups.

1 large (1.5 lbs.) eggplant, diced
3 Tbl olive oil
1 can tomatoe sauce
2 cloves garlic, minced
1 green pepper, seeded and chopped
1 Tbl ground cumin
1/4 tsp. cayenne
2 tsp. Sugar
2 tsp. Salt
1/4 cup red wine vinegar
1/4 cup chopped fresh cilantro

Dice eggplant, discarding ends. In large skillet, heat oil over medium high heat; add eggplant, tomato sauce, garlic, green pepper, cumin, cayenne, sugar, salt and vinegar. Cook covered, over medium heat for 20 minutes. Uncover and boil mixture over hight heat, stirring until reduced (5-10 min.) to about 3 cups. Cover and chill at least 2 hours or until next day. Before serving, stir in cilantro.

Serve as a vegetable dip, or with water crackers. This relish would also be an excellent accompaniment (warmed) to Grilled Swordfish, Tuna or Shark Fillet.

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