Eggplant Appetizer

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 medium vidalia onion, chopped 
1 green bell pepper, diced 
3 cloves garlic, minced 
1 cup mushrooms, washed and diced 
salt and 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 blanched slivered almonds 


Heat oil in large skillet and saute eggplant, onion, pepper, mushrooms and garlic, covered, for about 10 minute. 
 
Add remaining ingredients, except almonds, plus 1/4 cup water and simmer, covered, for 30 minutes, stirring frequently. 
 
Chill overnight or freeze. 

Just before serving, stir in almonds. 

Serve as an appetizer with taco chips for dipping. 
 
Note: This freezes very well, so make lots during eggplant season. 

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