Instructions: Put the whole aubergine in 400 degree F. oven and bake until soft (about 1 hour).

Saute onion, garlic, green pepper in olive oil until tender, but not brown.

Peel and chop the aubergine; mix with the chopped tomato and add to the sauteed seasonings. Add pepper to taste. Add dry white wine, mix everything thoroughly and continue to cook gently until the mixture is fairly thick. Cool, then place in the refrigerator. Serve with plain crackers or thin slices of toasted rye bread.

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