Eggplant Appetizer

Flora S.

Ingredients
  

  • 5 eggplants peeled and cubed
  • 5 green bell peppers seeded and chopped
  • 5 to matoes chopped
  • 5 onions chopped
  • 1 ½ tablespoons white sugar
  • 1 tablespoon salt
  • ½ cup vegetable oil
  • ½ cup red wine vinegar
  • ½ cup water

Instructions
 

  • 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.

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Friday & Saturday 10am - 5pm
Sunday 1pm-5pm