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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Moroccan Eggplant Appetizer Recipe

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This recipe for Moroccan Eggplant Appetizer is from The Whitcher Family Descendants Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large eggplant, peeled
2/3 c. olive oil
1 medium zucchini, diced
1 garlic clove, crushed
1 onion, chopped
1 [14 and 1/2 oz.] can diced or crushed tomatoes
1/4 c. Spanish olives, sliced
2 TBSP Capers
1 TBSP Red Wine Vinegar
1 tsp. sugar
1 tsp. salt
2 TBSP fresh parsley, chopped
1/2 tsp. fine herbes
1/4 tsp. pepper
Directions:
Directions:
Cut eggplant into 1/2 inch cubes. In a large skillet heat the oil. Add eggplant. Saute' until soft, 3-4 minutes. Stir in remaining ingredients. Cook over medium heat, stirring occasionally, until vegetables are very soft, and most of the liquid evaporates, approximately 20 minutes. Cool. Spoon into bowl and serve with pita bread or a sliced French baguette.

 

 

 

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