Eggplant Appetizer

"Yummy - I serve it with pita bread. You could use it as a sandwich filling."
 
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Ready In:
55mins
Ingredients:
14
Serves:
10
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ingredients

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directions

  • Put first six ingredients in a skillet and cook 10 minutes. Stir occasionally.
  • Add all other ingredients. Simmer about 30 minutes until eggplant is tender.
  • Chill overnight to blend flavors. Serve cold. May be frozen.
  • NOTES:

  • I have never included the stuffed green olives.
  • I increase the peppers and mushrooms (1 cup or a bit more).
  • I have another very similar recipe which adds 3 tablespoons pine nuts with "all other ingredients". I have never tried this but I think it sounds good.
  • I prefer it room temperature.

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RECIPE SUBMITTED BY

<p>Given name is Lynne, married, mom of three beautiful and wonderful children, B-G-G - ages (in 11/2008) 12, 7, and 3. I work full time, so I have a very busy life. DH won't cook, so I'm always looking for 30 minute meals (and not of the Rachel Ray type - most of hers are too much work!). <br /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg alt= /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p>
 
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