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Caviar Patrijani (Georgian Caviar)



1 Servings
4 c water
2 lg (1-1/2 lbs) eggplants
2 md (1 cup) ripe tomatoes
-quartered
2 (1 cup) red (or green sweet)
-pepper,,cored, seeded, and
2 T corn oil
2 md (1 cup) onions,chopped
2 cloves garlic,chopped fine
1 t salt
1/4 t pepper
1 t red-wine vinegar


1. Bring 4 c water to a boil in large pan, put in whole eggplants, cover, & cook over moderate heat for 15 mins , which is enough to soften them. Drain, cool, & peel eggplants. Press the liquid gently thru metal sieve.
2. Process tomatoes & peppers to a puree, then add eggplant. Heat oil in a skillet & stir-fry onions over moderate heat for 2 to 3 mins, until golden. Add puree & stir-fry over low heat for 10 mins.
3. Turn out mixture into bowl & briskly stir in garlic, salt, pepper, & wine vinegar. Refrigerate. Serve cold or at room temp. Makes 4-6 servings.













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