Served either hot or cold, everyone will enjoy
this appetizer at your next party. Serve on Italian bread cubes or as a
Your Host, Brad
1/4 cup olive oil
1 onion, chopped
4 cloves garlic, minced
1 medium eggplant, peeled and chopped
2 green peppers, seeded and chopped
1 cup chopped celery
1-8 ounce can chopped black olives
1 cup chopped mushrooms
1-8 ounce can tomato sauce
2 Tbl wine vinegar
1/4 cup light brown sugar
1/4 tsp basil, crushed
Salt and pepper to taste
Heat olive oil in large, heavy skillet. Add onion and
garlic; sauté until tender. Add eggplant, green pepper and celery. Cook,
covered, stirring occasionally, for about 15 minutes. Add vinegar, brown sugar and
basil; simmer uncovered until all ingredients are tender, about 15 minutes more. Season with salt and pepper to taste.
Serve at room temperature for appetizer or warm as a side dish.
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