Eggplant Appetizer 

Served either hot or cold, everyone will enjoy this appetizer at your next party.  Serve on Italian bread cubes or as a side-dish.  Enjoy!

Your Host,  Brad

1/4 cup olive oil
1 onion, chopped
4 cloves garlic, minced
1 medium eggplant, peeled and chopped
2 green peppers, seeded and chopped
1 cup chopped celery
1-8 ounce can chopped black olives
1 cup chopped mushrooms
1-8 ounce can tomato sauce
2 Tbl wine vinegar
1/4 cup light brown sugar
1/4 tsp basil, crushed
Salt and pepper to taste

Heat olive oil in large, heavy skillet.  Add onion and garlic; sauté until tender.  Add eggplant, green pepper and celery.  Cook, covered, stirring occasionally, for about 15 minutes.  Add vinegar, brown sugar and basil; simmer uncovered until all ingredients are tender, about 15 minutes more.  Season with salt and pepper to taste.

Serve at room temperature for appetizer or warm as a side dish.

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