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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Annie's Eggplant Appetizer or Pasta Sauce Recipe

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This recipe for Annie's Eggplant Appetizer or Pasta Sauce is from 50TH ANNIVERSARY 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:  
3 cups eggplant, peeled & cubed
1/2 cup olive oil
1/3 cup chopped green pepper
1 small can mushrooms
1/2 tsp garlic powder OR 4 minced garlic cloves
1/2 tsp pepper
1 small cooking onion, chopped
4 oz tomato paste
2 tsp vinegar
1 tsp oregano
1/2 cup chopped black olives
Directions:
Directions:
In large saucepan, saute eggplant in olive oil until tender. Add green pepper, mushrooms, garlic powder, pepper and onion; simmer 10 minutes. Stir in tomato paste, vinegar, oregano and olives. Simmer 30 minutes.
Personal Notes:
Personal Notes:
For pasta sauce, add 1 large can diced tomatoes or a can of pasta sauce, add more liquid if needed, more mushrooms, tomato juice or water.

 

 

 

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