 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
|
Garlic and a host of herbs pleasantly season this savory spread. It's a must on my holiday menu because I can make it in advance.Linda Roberson, Collierville, Tennessee Ingredients:
3 cups cubed eggplant |
1 medium onion, chopped |
1/3 cup finely chopped sweet red pepper |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
1/3 cup olive oil |
4 garlic cloves, minced |
1 jar (6 ounces) pimiento-stuffed olives, drained and chopped |
1 can (6 ounces) tomato paste |
2 tablespoons red wine vinegar |
1-1/2 teaspoons sugar |
1 teaspoon salt |
1/2 teaspoon dried oregano |
hot pepper sauce to taste |
pita bread wedges or tortilla or corn chips |
Directions:
1. In a large skillet, combine the eggplant, onion, red pepper, mushrooms and oil. Cover and cook over medium heat for 10 minutes or until tender; add garlic and cook 1 minute longer.
2. Stir in the olives, tomato paste, vinegar, sugar, salt, oregano and hot pepper sauce; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until flavors are blended. Serve warm or at room temperature with pita wedges or chips. Yield: 3 cups.
|
|