"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers


  Tried it? Rate this Recipe:


This recipe for DIP ~ SPICY EGGPLANT, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, September 9, 2009


1 med. eggplant, diced with skin on
1/2 c. mushrooms, coarsely chopped
1/3 c. green pepper, chopped
2 T. garlic, minced (or 2 tsp. garlic powder)
1/3 c vegetable oil
1 onion, coarsely chopped
1/2 c. pitted green olives, chopped
1/4 c. pitted black olives, chopped
1/4 c. capers, drained
6 T. pine nuts, lightly toasted
6 oz. tomato paste
1/2 c. water
2 T. red wine vinegar
1 tsp. salt
1 T. coarse black pepper
1 tsp. dried oregano
2/3 c. honey
3 T. Durkees hot sauce or Tabasco

In large saucepan, combine eggplant, mushrooms, green pepper, garlic and oil. Cover and simmer 10 minutes. Add remaining ingredients and simmer, covered for 25 minutes. Eggplant should not be too soft.

Refrigerate until ready to serve. Make the day before for best taste. Freezes well. Can freeze in small packages for single servings. Makes about 4 cups. Serve with tortilla chips.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!