Eggplant Appetizer
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
- 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
directions
- 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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RECIPE SUBMITTED BY
WorkingMom2three
Chelmsford, MA
<p>Given name is Lynne, married, mom of three beautiful and wonderful children, B-G-G - ages (in 11/2008) 12, 7, and 3. I work full time, so I have a very busy life. DH won't cook, so I'm always looking for 30 minute meals (and not of the Rachel Ray type - most of hers are too much work!). <br /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg alt= /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p>