Print Friendly Recipe
- Baton Rouge Morning Advocate
- 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
- 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.
- Hope this will help. Have also seen recipes somewhere where you can add sliced black olives.
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