Eggplant Supreme

1 small eggplant, diced, unpeeled
1/2 cup onions, chopped
1/2 cup green peppers, chopped
4 ounces canned mushroom pieces
2 tablespoons garlic, minced
2 tablespoons vegetable oil, plus
2 teaspoons vegetable oil
1 tablespoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano, dried
6 ounces tomato paste
1/2 cup water
2 tablespoons red wine vinegar
8 olives, chopped
2 tablespoons sunflower seeds, plus 2 teaspoons sunflower seeds
1-1/2 teaspoons sugar, (or equivalent
sweetener)

In a large nonstick skillet, combine eggplant, onions, green pepper, mush- rooms, garlic and oil. Simmer, covered, over medium heat for 10 minutes, stirring occasionally. Add small amounts of water, if necessary, to prevent drying. Add remaining ingredients. Reduce heat to low. Simmer, covered, for 30 minutes, stirring occasionally. Place in a bowl and chill thoroughly. Serve cold.



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