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Categories:
eggplant onion mushrooms green bell pepper garlic olive oil tomato paste green olives red wine vinegar sugar salt cracked black hot sauce
Viewed: 37 - Published at: 8 years agoIngredients
- 3 cups peeled, cubed eggplant
- 1 medium onion, chopped
- 1 cup sliced fresh mushrooms
- 1/3 cup chopped green bell pepper
- 2 to 3 garlic cloves, pressed
- 1/3 cup olive oil
- 1 (6-ounce) can tomato paste
- 1 (5 3/4-ounce) jar chopped green olives
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons sugar
- 1 teaspoon salt
- 1/2 teaspoon cracked black peppercorns
- 1/4 teaspoon hot sauce
Method
- Saute first 5 ingredients in oil in a large skillet 10 minutes or until tender. Stir in tomato paste and remaining ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 30 to 40 minutes or to desired thickness. Serve with French bread slices.
