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Eggplant Appetizer

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					                               Eggplant Appetizer
5 eggplants, peeled and cubed
5 green bell peppers, seeded and chopped
5 tomatoes, chopped
5 onions, chopped
1 1/2 tablespoons white sugar
1 tablespoon salt
1/2 cup vegetable oil
1/2 cup red wine vinegar
1/2 cup water

Place the eggplant, bell pepper, tomato, and onion into a large pot. In a small bowl, stir together the
sugar, salt, oil, vinegar, and water. Pour over the vegetables. Bring to a boil and cook over
medium heat for 30 minutes. Serve warm.

You can get more recipes at The Good Appetizer Cookbook

				
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posted:2/8/2011
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Svanfridur Hagvaag Svanfridur Hagvaag
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