Eggplant supreme
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Eggplant; diced -- unpeeled |
| ½ | cup | Onions -- chopped |
| ½ | cup | Green peppers -- chopped |
| 4 | ounces | Canned mushroom pieces |
| 20 | millilitres | Garlic -- minced |
| 2 | tablespoons | Vegetable oil -- plus |
| 2 | teaspoons | Vegetable oil |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | teaspoon | Oregano -- dried |
| 6 | ounces | Tomato paste |
| ½ | cup | Water |
| 2 | tablespoons | Red wine vinegar |
| 8 | Olives -- chopped | |
| 2 | tablespoons | Sunflower seeds -- plus |
| 2 | teaspoons | Sunflower seeds |
| 1½ | teaspoon | Sugar -- (or equivalent |
| Sweetener) | ||
Directions
In a large nonstick skillet, combine eggplant, onions, green pepper, mush- rooms, garlic and oil. Simmer, covered, over mediumheat for 10 minutes, stirring occasionally. Add small amounts of water, if necessary, to pre- vent drying. Add remaining ingredients. Reduce heat to low. Simmer, covered, for 30 minutes, stirring occasionally. Place in a bowl and chill thoroughly. Serve cold.
Recipe By :
File