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Moroccan Eggplant Appetizer

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  Eggplant 1 Large, peeled
  Olive oil/Vegetable oil 2⁄3 Cup (10.67 tbs)
  Zucchini 1 Medium, diced
  Garlic 1 Clove (5 gm), crushed
  Onion 1 , chopped
  Canned italian tomatoes 14 1⁄2 Ounce, chopped (1 Can)
  Sliced pimiento stuffed green olives 1⁄4 Cup (4 tbs)
  Capers 2 Tablespoon
  Red wine vinegar 1 Tablespoon
  Sugar 1 Teaspoon
  Salt 1 Teaspoon
  Parsley 2 Tablespoon, chopped
  Herbs 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Pita bread/French bread 1

Cut eggplant into 1/2-inch cubes.
In a large skillet, heat oil.
Add eggplant; saute until soft, 3 to 4 minutes.
Stir in zucchini, garlic, onion, tomatoes, olives, capers, vinegar, sugar, salt, parsley, fines herbes and pepper.
Stirring occasionally, cook over medium heat until vegetables are very soft and most of liquid evaporates, about 20 minutes; cool on a rack.
Spoon into a medium serving bowl.

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