Eggplant Appetizer - cooking recipe

Ingredients
    3 cups eggplants, cubed and peeled (1 small)
    1/3 cup green pepper, chopped
    1 medium onion, coarsely chopped
    3/4 cup mushroom, fresh, sliced
    2 garlic cloves
    1/3 cup olive oil
    1 (6 ounce) can tomato paste
    1/4 cup water
    3 tablespoons wine vinegar
    1/2 cup stuffed green olive, sliced
    1 1/2 teaspoons sugar
    1 teaspoon oregano
    1 teaspoon salt
    1/3 teaspoon pepper
Preparation
    Put first six ingredients in a skillet and cook 10 minutes. Stir occasionally.
    Add all other ingredients. Simmer about 30 minutes until eggplant is tender.
    Chill overnight to blend flavors. Serve cold. May be frozen.
    NOTES:
    I have never included the stuffed green olives.
    I increase the peppers and mushrooms (1 cup or a bit more).
    I have another very similar recipe which adds 3 tablespoons pine nuts with \"all other ingredients\". I have never tried this but I think it sounds good.
    I prefer it room temperature.

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