Italian Mushroom and Eggplant (Aubergine) Appertizer Recipe

Name: Italian Mushroom and Eggplant (Aubergine) Appertizer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small eggplant, peeled and diced; ¼ cup pimento-stuffed green olives, sliced; ⅓ cup olive oil; 2 tablespoons sugar; 1 cup celery, diced; 1 teaspoon salt; 1 large onion, sliced; ⅛ teaspoon black pepper; 8 ounces tomato sauce; 1 lb small mushroom; ¼ cup wine vinegar; ¼ cup water

Servings: persons

1 small eggplant, peeled and diced
¼ cup pimento-stuffed green olives, sliced
⅓ cup olive oil
2 tablespoons sugar
1 cup celery, diced
1 teaspoon salt
1 large onion, sliced
⅛ teaspoon black pepper
8 ounces tomato sauce
1 lb small mushroom
¼ cup wine vinegar
¼ cup water

1
Heat oil in skillet.
2
Add eggplant and cook until almost tender.
3
Remove eggplant (set aside).
4
Add celery and onion to skillet and cook approx 5 minutes.
5
Stir in tomato sauce, vinegar, water, olives, sugar, salt, and pepper.
6
Bring to boil.
7
Add eggplant and mushrooms.
8
Simmer and stir often for approx 15 min (until eggplant and mushrooms are tender).
9
Chill and serve.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 small eggplant, peeled and diced, ¼ cup pimento-stuffed green olives, sliced, ⅓ cup olive oil, 2 tablespoons sugar, and more.

Yes, Italian Mushroom and Eggplant (Aubergine) Appertizer falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Mushroom and Eggplant (Aubergine) Appertizer

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