Eggplant salsaSubmitted by: KITKAT1982
IntroductionThis is easy to prepare and can be frozen. Serve it cold with crackers or pita bread. This is easy to prepare and can be frozen. Serve it cold with crackers or pita bread.
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
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.