Stone Church Acres
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Morroccan Eggplant Dip

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

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.
Farm News

So don't forget to sign up for your CSA today and give your family the gift of fresh healthy local produce all summer! 

Gift Certificate

Easter is right around the corner! Don't forget to give your family the best gift of the season with a CSA gift certificate! You can find the form here.


We are still accepting CSA applications for our 2018 season.

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