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Givech / Mixed Vegetable Caviar

appetizers, dips, ethnic, russian, spreads

1 medium eggfruit [1.25 to 1.5 lb]
1/4 cup oil, olive
2 carrots, peeled and finely diced.
1 medium capsicum, red, cored, seeded, and f; inely diced.
2 large capsicum, green, cored, seeded, and; finely diced.
2 small zucchini,
1 peeled and diced.
1 small apple, tart, cored, peeled, and cho; pped.
4 large garlic cloves, finely minced.
3/4 cup tomatoes, canned, seeded and choppe; d.
1/4 cup lemon juice, fresh, or to taste.
1/2 teaspoon sugar
1 salt
1 pepper, black, freshly ground.

Preheat the oven to 375^F. Pierce the eggfruit in several places with a knife and bake on a baking sheet until soft, about 50 minutes, turning midway through. Remove from the oven and cool. Cut the eggfruit lengthwise in half. Scoop out as much pulp as possible and coarsely chop. In a large Dutch oven, heat the oil over a medium-high heat. Add the carrots and saute, stirring, for 5 minutes. Continue adding ingredients- red capsicum, green capsicum, zucchini, and apple- spacing 3 to 4 minutes apart. Stir in the eggfruit pulp and half of the garlic, cover, and simmer over low heat for 40 minutes. Add the tomatoes and continue simmering for another hour, sti rring from time to time. Off the heat, add the remaining garlic, lemon juice and sugar. Season with salt and pepper. Transfew the mixture to a bowl, cover, and refrigerate for several hours before serving. Makes about 3 1/2 cups. from PLEASE TO THE TABLE by ANYA VAN BREMZEN & JOHN WELCHMAN typed by KEVIN JCJD SYMONS From: Kevin Jcjd Symons Date: 09 Mar 98

Yield: 1 servings

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