Prep 30 mins
Cook 30 mins
It's great with crackers or bread. Put leftovers in jars so you can enjoy it the whole winter!
- 5 eggplants, peeled and cubed
- 5 green bell peppers, seeded and chopped
- 5 tomatoes, chopped
- 5 onions, chopped
- 1 1⁄2 tablespoons white sugar
- 1 tablespoon salt
- 1⁄2 cup vegetable oil
- 1⁄2 cup red wine vinegar
- 1⁄2 cup water
- Place the eggplant, bell pepper, tomato, and onion into a large pot. In a small bowl, stir together the sugar, salt, oil, vinegar, and water. Pour over the vegetables. Bring to a boil and cook over medium heat for 30 minutes. Serve warm.