Eggplant salsa

4 cups of chopped, peeled eggplant
1 chopped large onion
2 cloves minced garlic
1/2 yellow pepper, chopped
1 cup sliced mushrooms
1/4 olive oil
1/4 cup water
1/2 cup sliced stuffed green olives
1 teaspoon salt
1 6oz can tomato paste
2 tablespoons balsamic vinegar
1 1/2 teaspoons white sugar
1/4 teasppon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon black pepper

Preheat oven to 350 degrees F.

In a medium baking dish, mix the eggplant, onion, garlic, yellow bell pepper, mushrooms and olive oil.

Cook covered 10 minutes in the preheated oven.

Remove the eggplant mixture from the oven and stir in the water, sliced stuffed green olives, salt, tomato paste, winegar, sugar, basil, oregano and pepper.

Continue baking for 30 minutes, or until the eggplant is tender.

Chill the mixture in the refrigerator 8 hours or overnight before serving.

Makes about 16 - 1/4 cup servings



Number of Servings: 16

Recipe submitted by SparkPeople user KITKAT1982.