Eggplant Appetizers

posted by Cissy 05-22-98 4:04 PM

Eggplant Appetizer

1/3 cup olive oil
1 eggplant, diced in small pieces (leave peel on)
1 med. vidalia onion, chopped
1 green bell pepper, diced
1 cup mushrooms, washed and diced
3 cloves garlic, minced
salt & pepper to taste
3 tsp fresh oregano (or 1 tsp dried)
1 tsp sugar
6 oz. tomato paste
2 Tbsp wine vinegar
2/3 cup stuffed olives, roughly chopped
1/4 cup slivered blanched almonds
2 Tbsp capers
1/4 cup water
1/4 cup blanched slivered almonds

Heat oil in large skillet and saute eggplant, onion, pepper, mushrooms and garlic, covered, for about 10 min.

Add remaining ingredients, except almonds, plus 1/4 cup water and simmer, covered, for 30 min., stirring frequently.

Chill overnight or freeze. Just before serving, stir in almonds. Serve as an appetizer with taco chips for dipping.

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