Eggplant
Eggplant Appetizer
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!
Ingreadient
- 5 eggplants, peeled and cubed
- 5 green bell peppers, seeded and chopped
- 5 tomatoes, chopped
- 5 onions, chopped
- 1 ½ tablespoons white sugar
- 1 tablespoon salt
- ½ cup vegetable oil
- ½ cup red wine vinegar
- ½ cup water
Direction
- 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.
