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Eggplant Appetizer
Flora S.
Print Recipe
Course
Appetizer
,
Lunch
,
Side Dish
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.