Eggplant Caviar

Course : Eggplant
Serves: 4 - 6
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1 small eggplant -- unpeeled
1 medium Onion
1 medium green pepper
1/2 pound fresh mushrooms
2 cloves garlic
1/3 cup oil
6 ounces tomato sauce
1/2 cup chopped green olives
3 tablespoons pine nuts
2 tablespoons ketchup
2 tablespoons vinegar
1 1/2 teaspoons sugar
1 teaspoon salt and pepper to taste

Preparation / Directions:

Cut the eggplant into 1 inch cubes. Sprinkle with salt and put in a colander. Top with a plate and something heavy and let the eggplant sit for 20 minutes. Rinse the eggplant and dry thoroughly with papertowels. Finely chop all vegetables. Simmer for 10 minutes. Combine tomato sauce, olives, pine nuts, ketchup, vinegar and sugar along with 1/2 cup water. Add to the simmering vegetables. Season with salt and pepper. Cover and simmer for 30 minutes. Chill well before serving.


Nutritional Information:

1155 Calories (kcal); 88g Total Fat; (64% calories from fat); 21g Protein; 89g Carbohydrate; 0mg Cholesterol; 1416mg Sodium

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