Eggplant Appetizer - cooking recipe
Ingredients
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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
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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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