Eggplant Appetizer

Eggplant Appetizer


5 eggplants, peeled and cubed

5 green bell peppers, seeded and chopped

5 tomatoes, chopped

5 onions, chopped

1 1/2 tablespoons white sugar

1 tablespoon salt

1/2 cup vegetable oil

1/2 cup red wine vinegar

1/2 cup water


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.

3 thoughts on “Eggplant Appetizer

Leave a Reply

Your email address will not be published.

%d bloggers like this: