- 1 large eggplant, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/3 cup chopped green bell pepper
- 3/4 cup sliced mushrooms
- 1/3 cup olive oil
- 1/4 cup water
- 1/2 cup sliced stuffed green olives
- 1 teaspoon salt
- 1 (6 ounce) can tomato paste
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons white sugar
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium baking dish, mix the eggplant, onion, garlic, green bell pepper, mushrooms and olive oil.
- Cook covered 10 minutes in the preheated oven.
- Remove the eggplant mixture from the oven and stir in the water, sliced stuffed green olives, salt, tomato paste, red wine vinegar, sugar, basil, oregano and pepper.
- Continue baking 30 minutes, or until the eggplant is tender.
- Chill the mixture in the refrigerator 8 hour or overnight before serving.
05/04/2018
recipepes.com
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455 calories
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