Eggplant Appetizer - cooking recipe
Ingredients
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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
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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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