Onion; chopped (I use the biggest Spanish onion I can find)
1
Green pepper; chopped
1
Box (10-oz) mushrooms; diced (up to)
8
Cloves garlic (can reduce – we love garlic!)
2
ts
Salt
1/2
ts
Pepper
1
ts
Dried oregano
2
cn
(6-oz) tomato paste
1
c
Water
4
tb
Red wine vinegar
1
tb
Sugar or sweetener equivalent to that
INSTRUCTIONS
Date: Sun, 5 May 96 02:13:11 UT
From: "Annette Fishman" <ybigfish@msn.com>
The following is a modification of the Eggplant Supreme recipe from page
228 of "Lean and Luscious" by Bobbie Hinman and Millie Snyder. Basically, I
left out a few high fat items and adapted the amounts to use whole
vegetables and not various amounts of chopped ones.
Spray pot with Pam. Combine eggplant, onions, green pepper, mushrooms and
garlic. Simmer, covered over medium heat for 10 to 20 minutes stirring
occasionally. Add remaining ingredients. Reduce heat to low. Simmer,
covered for 30 minutes, stirring occasionally. Place in bowl and stir
thoroughly. Serve cold.
BTW, what I meant in my previous post by sweating the garlic and vegetables
was putting them in a post sprayed with Pam and leaving them on a low to
medium flame and making them sweat - i.e., give off their moisture. I must
have heard this term somewhere and adopted it because it sounded so
descriptive.
The salad is usually a hit with eggplant lovers. I've also been told that
it's great over pasta.
FATFREE DIGEST V96 #124
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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