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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. Sauté 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.
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