1 Large Eggplant
1 Large Onion
1 Large Sweet Pepper
2 Tablespoons Brown Sugar
2 Cups Tomato Sauce or Tomato Ketchup
1 Table Spoon White Vinegar
1 Teaspoon West Indies Creole Hot Pepper Sauce
Dice Egg Plant
in one inch cubes and parboil for 2-3 minutes and drain. Peel
and dice onions in one inch cubes. Dice sweet pepper in one inch cubes.
Place parboiled eggplant in a saucepan. Add onions, sweet pepper, tomato
sauce/ketchup, add brown sugar, vinegar and West
Indies Creole Hot Pepper Sauce and simmer for 2-3 minutes.
Serve as a side dish with any of your favourite foods.
Be sure to
try our West Indies Creole Hot Pepper Sauce! For an authentic taste of the Islands, use as a basting sauce during the last five to
ten minutes when grilling,