CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Eggs |
Italian |
Italian, Appetizers, Vegetables |
8 |
Servings |
INGREDIENTS
1 |
|
Eggplant, unpeeled & cubed |
1/4 |
c |
Green pepper |
4 |
oz |
Mushrooms and stems, drained |
1/3 |
c |
Olive oil |
|
|
Salt/pepper |
1/4 |
c |
Water |
1/4 |
c |
Capers |
1 |
md |
Onion, chopped |
1/4 |
c |
Celery, chopped |
2 |
|
Garlic cloves, minced |
6 |
oz |
Tomato paste |
1/2 |
ts |
Oregano |
1/2 |
c |
Stuffed green olives |
2 |
tb |
Wine or cider vinegar |
INSTRUCTIONS
Combine all ingredients. Pour into a 2 quart glass casserole, cover with
lid. Mix well and microwave for 10-12 minutes. Stir again and microwave a
few minutes more until eggplant is tender. Serve as appetizer on crackers,
chips, or Italian bread cut thin.
Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Sep
16, 1998
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