Italian Mushroom and Eggplant (Aubergine) Appertizer

Submitted by Leona

"Unique and great for your special gathering. serve with sliced Italian bread."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 small eggplant, peeled and diced
• 1⁄4 cup pimento-stuffed green olives, sliced
• 1⁄3 cup olive oil
• 2 tablespoons sugar
• 1 cup celery, diced
• 1 teaspoon salt
• 1 large onion, sliced
• 1⁄8 teaspoon black pepper
• 8 ounces tomato sauce
• 1 lb small mushroom
• 1⁄4 cup wine vinegar
• 1⁄4 cup water

directions

1. Heat oil in skillet.
2. Add eggplant and cook until almost tender.
3. Remove eggplant (set aside).
4. Add celery and onion to skillet and cook approx 5 minutes.
5. Stir in tomato sauce, vinegar, water, olives, sugar, salt, and pepper.
6. Bring to boil.
7. Add eggplant and mushrooms.
8. Simmer and stir often for approx 15 min (until eggplant and mushrooms are tender).
9. Chill and serve.