| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Vegetarian, Vegan, Main dish | 2 | Servings |
INGREDIENTS
| 1 | Eggplant | |
| 1 | Onion; diced | |
| 3 | tb | Olive oil |
| 1 | Green pepper; diced | |
| 1 | lb | Mushrooms |
| 10 | oz | Carrots, frozen |
| 1 | cn | Tomato paste |
| 1 | tb | Brown sugar |
| 1 | tb | Vinegar |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/4 | ts | Garlic salt |
| Black olives (optional) |
INSTRUCTIONS
Wrap eggplant in foil and bake about 1 hour at 350 deg. Brown onion in olive oil. Add green pepper, mushrooms and carrots. When cool, peel and dice the eggplant in about 1/2 inch pieces and ad to the above ingredients. Add tomato paste and the balance of the ingredients with 2 cups water. Simmer for 1 hour. Ad black olives. Serve warm or cold. From the files of DEEANNE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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