Lunch: Eggplant Appetizer
Recipe by Natalia This traditional Russian eggplant appetizer is delicious! It's great with crackers or bread. Put leftovers in jars so you can enjoy it the whole winter!
Ingredients
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
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.
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Nutrition Facts
Serving Size: 48
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
