| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Italian | Appetizers, Italian, 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 | Onion, chopped | |
| 1/4 | c | Celery, chopped |
| 2 | Garlic cloves, minced | |
| 6 | oz | Tomato paste |
| 1/2 | t | Oregano |
| 1/2 | c | Stuffed green olives |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 124
Calories From Fat: 82
Total Fat: 9.3g
Cholesterol: 0mg
Sodium: 293.2mg
Potassium: 435.8mg
Carbohydrates: 10g
Fiber: 3.3g
Sugar: 5.7g
Protein: 2.3g