Eggplant Appetizer - cooking recipe

Ingredients
    2 medium eggplant
    1 small green pepper, diced
    3 ribs celery, chopped
    2 c. onions, chopped
    1 clove garlic, minced
    3 Tbsp. olive oil
    1/4 tsp. nutmeg
    curry powder
    oregano
    1 tsp. Worcestershire
    2 Tbsp. tomato paste
    salt and pepper
Preparation
    Peel eggplant.
    Cut into 1-inch cubes.
    Heat oil and start cooking chopped celery, then add eggplant, green pepper, onion and garlic.
    Cook until tender.
    Add nutmeg, curry powder and oregano to taste.
    Then add Worcestershire sauce, tomato paste, salt and pepper.
    Serve hot or cold on crackers or bread.

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