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EGGPLANT ANTIPASTO 3 c. peeled and cubed eggplant 1/3 c. chopped green pepper 1 medium onion, chopped 3/4 c. sliced mushrooms 2 cloves crushed garlic 1/3 c. olive oil 1 (6 oz.) can tomato paste 1/4 c. water 2 Tbsp. wine vinegar 1/2 c. stuffed olives 1 tsp. sugar 1/2 tsp. oregano 1 tsp. salt 1/4 tsp. pepper Heat oil in large pot. Saute all of the vegetables for 10 minutes. Mix remaining ingredients and add to the vegeta- bles. Simmer about 30 minutes until eggplant is tender. Refrigerate overnight. This dish is delicious served cold as a salad or rolled in a crepe and heated with grated cheese. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |