Appetizers / Soups / Salads

Extraverted Eggplant takes several minutes to prepare.

Extraverted Eggplant takes several minutes to cook.

Extraverted Eggplant makes 12 servings.

The ingredients for Extraverted Eggplant are:

3 cup, cubes Eggplant, fresh
.33 cup, chopped Green Peppers (bell peppers)
1 medium (2-1/2" dia) Onions, raw
1 cup, pieces or slices Mushrooms, fresh
2 clove Garlic
.5 cup Canola Oil
6 oz Canned food: S and W Organic Tomato Paste (6 oz can) (by AZURE7SKY)
.25 cup (8 fl oz) Water, tap
2 tbsp (C) Vinegar, Red Wine (Gr Value)
6 oz (V) Olives, Green, Pimento Stuffed (Gr Value) (by DARRYLE2)
1.5 tsp Granulated Sugar
1 tsp Oregano, ground
1 tsp Salt
1 tsp Pepper, black

Here is how you make Extraverted Eggplant:

In large skillet, combine peeled diced eggplant, chopped green pepper, chopped onion, chopped mushrooms, minced garlic and oil. Cover and simmer 10 minutes. Combine tomato paste, , water, vinegar, diced olives, sugar, oregano and salt. Add to pan mixture.Mix well. Cover and simmer until eggplant is tender, about 30 minutes. Do not overcook as eggplant will get mushy.Serving Size: 12 1/4 cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user AHOYTX.

The nutritional information for Extraverted Eggplant is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 132.5

• Total Fat: 11.7 g
• Cholesterol: 0.0 mg
• Sodium: 533.6 mg
• Total Carbs: 5.9 g
• Dietary Fiber: 1.3 g
• Protein: 1.4 g