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Eggplant Appetizer
  • 2 T olive oil (for frying only)
  • 2 cloves garlic, crushed or minced (I used 4 cloves)
  • 1 pc. large eggplant, sliced, pared, and cut in small cubes (about 3 cups)
  • ½ cup chopped green pepper
  • ½ cup chopped onion
  • ¼ cup finely chopped parsley
  • 1 tablespoon sugar
  • ½ teaspoon crushed oregano
  • ¼ teaspoon crushed basil
  • 1 teaspoon Kosher salt
  • Few grains black pepper
  • 1 cup canned tomato paste
  • ¼ cup water
  • 1 cup red wine vinegar (5% acidity) (white vinegar can be substituted)
  • 1 can (4 ounces) mushroom stems and pieces (optional)
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