Prep Time: 15 mins
Total Time: 8 hrs 55 mins
Yield: 4cups
About This Recipe
“Very good appy served on pita triangles, easy and tasty from cooking light mag. 1988. chill time 8 hrs, included in cook time.”
Ingredients
vegetable oil cooking spray
2teaspoonsolive oil
4cupspeeled, diced eggplants
1cupminced onion
1cupminced celery
1medium yellow bell peppers or 1mediumgreen bell pepper, minced
2clovesgarlic, smashed
1/2 cupno-salt-added tomato sauce
3tablespoonsno-added-salt tomato paste
3tablespoonschopped ripe olives
3tablespoonschopped olives
2tablespoonsred wine vinegar
1 1/4 teaspoonssugar
1/4 teaspoonpepper
pita bread, cut in wedges(optional)
ripe olives(optional)
fresh parsley sprig(optional)
Directions
Coat a nonaluminum Dutch oven with cooking spray, add oil.
Place over medium heat until hot, add eggplant, onions, celery, bell pepper, and garlic, cook 10 minutes, stirring frequently.
Add tomato sauce and next 6 ingredients, stir well.
Cook over low heat 30 minutes or until veggies are tender, stirring occasionally.
Place in medium bowl, cover and chill 8 hours.
Serve on pita wedges and garnish with ripe olives and parsley, if desired.
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