Another “Guest Post” this week… One of our regular patrons, Sue, was talking to Kenny at the market this past Saturday and shared this recipe with him. She said it was delicious. I haven’t made it for him yet, but plan to one night soon. It does sound like something he would really like, especially with pasta. Thanks Sue for the share!Eggplant Caviar
1 large eggplant finely chopped
1 mediums onion chopped
4 ounces of mushroom chopped
1 teaspoon minced garlic
1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1 1/2 teaspoon sugars
6 ounces tomato paste
1/4 cup water
2 tablespoons white vinegar
1/2 cup stuffed olives chopped
1/4 cup capers
First 5 ingredients combine in skillet and cook covered for 10 minutes
medium heat. Add remaining ingredients and reduce heat to simmer for 25 minutes.
Cool cover and refrigerate
Serve with black bread, pita or crackers. Also is great on pasta!!!
