Eggplant supreme

8 Servings

Ingredients

Quantity Ingredient
1 small Eggplant; diced -- unpeeled
½ cup Onions -- chopped
½ cup Green peppers -- chopped
4 ounces Canned mushroom pieces
20 millilitres Garlic -- minced
2 tablespoons Vegetable oil -- plus
2 teaspoons Vegetable oil
1 teaspoon Salt
¼ teaspoon Pepper
½ teaspoon Oregano -- dried
6 ounces Tomato paste
½ cup Water
2 tablespoons Red wine vinegar
8 Olives -- chopped
2 tablespoons Sunflower seeds -- plus
2 teaspoons Sunflower seeds
1½ teaspoon Sugar -- (or equivalent
Sweetener)

Directions

In a large nonstick skillet, combine eggplant, onions, green pepper, mush- rooms, garlic and oil. Simmer, covered, over mediumheat for 10 minutes, stirring occasionally. Add small amounts of water, if necessary, to pre- vent drying. Add remaining ingredients. Reduce heat to low. Simmer, covered, for 30 minutes, stirring occasionally. Place in a bowl and chill thoroughly. Serve cold.

Recipe By :

File

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