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Morroccan Eggplant Dip


Ingredients:
1 large (about 1-1/2 pounds) eggplant
3 Tablespoons olive oil
One 8-ounce can tomato sauce
2 cloves garlic, minced or pressed
1 green pepper, seeded and chopped
1 Tablespoon ground cumin
1/4 teaspoon cayenne pepper
2 teaspoons sugar
1 teaspoons salt
1/4 cup red wine vinegar



Directions:
Dice eggplant, discarding ends. In a large frying pan, heat oil over medium heat and add eggplant, tomato sauce, garlic, green pepper, cumin, cayenne pepper, sugar, salt, and vinegar. Cook covered over medium heat for 20 minutes. Uncover and boil mixture over high heat, stirring until reduced to about 3 cups. Cover and chill at least 2 hours. (Freezes beautifully, so buy eggplants when on special and have them on hand for company.)

Makes: 3 cups.
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  The Produce Market at the farm  is now open for the season. The current hours are 9 am to 5 pm.  Sarah continues to be at Myrtle’s Market on Wednesdays, Fridays and Saturdays. She is at the Culinary Institute on Thursday afternoons.  Please sign up for the email to learn what is happening at the farm. You can also check facebook at Indigo farms market to not only learn information but see some pictures of interesting things around the farm.   Up next are some very nice looking squash, zucchini and cucumbers. They should begin next week. PYO blueberries are likely to be ready in mid-June,. 

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