Eggplant appetizer

Eggplant appetizer

Ingredients/Components

• salt - 1 tsp
• water - 2/3 c
• vegetable oil - 1/3 c
• honey - 2/3 c
• pepper - 1 tsp
• red wine vinegar - 2 Tbsp
• cloves garlic, minced - 2 item
• oregano - 1/2 tsp
• chopped black olives - 1/4 c
• tomato paste - 6 oz
• green pepper - 1/3 c
• large onion, coarsely chopped - 1 item
• capers, drained - 1/4 c
• chopped green olives - 1/2 c
• coarsely chopped mushrooms - 1/2 c
• roasted pine nuts - 6 Tbsp
• medium eggplant, finely chopped - 1 item
• Cover and simmer 10 minutes

How to make eggplant appetizer:

In large saucepan, combine eggplant, mushrooms, green pepper, garlic and oil. Cover and simmer 10 minutes. Add onion, green and black olives, capers, pine nuts, tomato paste, water, vinegar, salt, pepper, oregano and honey. Simmer, covered, for 25 minutes. Eggplant should not be too soft. Refrigerate and serve with pita wedges.Pita Wedges:2 (12 oz.) pkg. pita bread Cut in wedges and bake 4 to 6 minutes at 400°.

Recipe categories: < 60 mins, Appetizers, European.