Eggplant Appetizer (version II)

3 cups eggplant, peeled and cut into 1/2-inch cubes
1/3 cup chopped green pepper
1 medium red onion, chopped
1/3 cup extra virgin olive oil
2 cloves garlic, crushed
1 cup tomato paste
1/2 cup baby portabella mushrooms
1/4 cup water
2 tablespoons red wine vinegar
1/2 cup sliced stuffed olives
1 1/2 teaspoons sugar
1/2 teaspoon oregano
1 teaspoon salt
1/8 teaspoon vinegar

Heat oil in skillet. Add eggplant, green pepper, onion and garlic. Cook covered for 10 minutes, stirring occasionally. Mix tomato paste, mushrooms and water. Add remaining ingredients to tomato mixture and stir. Combine with eggplant mixture and simmer covered for about 30 minutes or until eggplant is tender. Stir occasionally.

Place in covered dish. Chill overnight in refrigerator to blend flavors. Serve as a relish or with corn chips or crackers. Can be kept covered in refrigerator for several days.

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