| 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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