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Print Friendly Recipe Recipe Information Source: Baton Rouge Morning Advocate Ingredients 1 medium eggplant, peeled and diced 1/2 cup (125 ml) olive oil 1 large onion, diced 3 cloves garlic, diced 2 bell peppers, diced 1 can Ro-tel Tomatoes, drained 1/2 cup (125 ml) ketchup 2 tsp (10 ml) salt 1 tbsp (15 ml) Worcestershire Sauce 1 tbsp (15 ml) sugar 3 tbsp (45 ml) dry white wine Preparation Saute onion, garlic and bell pepper in olive oil, add eggplant and cook about 20 minutes, stirring constantly. Add sugaar, ketchup, Ro-tel tomatoes, salt Worcestershire sauce and wine. Cook over low heat until thick, about 30 minutes. Comments Hope this will help. Have also seen recipes somewhere where you can add sliced black olives.

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