Eggplant salad #3

Yield: 4 Servings

Measure Ingredient
1 Medium-large eggplant; diced
1 large Onion; chopped (I use the biggest Spanish onion I can find)
1 Green pepper; chopped
1 Box (10-oz) mushrooms; diced (up to)
8 Cloves garlic (can reduce - we love garlic!)
2 teaspoons Salt
½ teaspoon Pepper
1 teaspoon Dried oregano
2 cans (6-oz) tomato paste
1 cup Water
4 tablespoons Red wine vinegar
1 tablespoon Sugar or sweetener equivalent to that

Date: Sun, 5 May 96 02:13:11 UT From: "Annette Fishman" <ybigfish@...> The following is a modification of the Eggplant Supreme recipe from page 228 of "Lean and Luscious" by Bobbie Hinman and Millie Snyder. Basically, I left out a few high fat items and adapted the amounts to use whole vegetables and not various amounts of chopped ones.

Spray pot with Pam. Combine eggplant, onions, green pepper, mushrooms and garlic. Simmer, covered over medium heat for 10 to 20 minutes stirring occasionally. Add remaining ingredients. Reduce heat to low. Simmer, covered for 30 minutes, stirring occasionally. Place in bowl and stir thoroughly. Serve cold.

BTW, what I meant in my previous post by sweating the garlic and vegetables was putting them in a post sprayed with Pam and leaving them on a low to medium flame and making them sweat - i.e., give off their moisture. I must have heard this term somewhere and adopted it because it sounded so descriptive.

The salad is usually a hit with eggplant lovers. I've also been told that it's great over pasta.

FATFREE DIGEST V96 #124

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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