Italian Mushroom and Eggplant (Aubergine) Appertizer

PROS

This appetizer is packed with flavor and is perfect for serving at a party or get-together.

CONS

The dish is relatively high in calories and fat due to the olive oil used in the recipe.
It should be enjoyed in moderation as part of a balanced diet

HEALTH & BENEFITS

This dish is packed with nutritious ingredients like eggplant, mushrooms, and olives. Eggplant is high in fiber and antioxidants, while mushrooms are a good source of B vitamins. Olives are an excellent source of healthy fats that can benefit heart health. However, the dish is also relatively high in sodium, so it should only be consumed in moderation.

	1 small eggplant , peeled and diced
	1/4 cup pimento-stuffed green olives , sliced
	1/3 cup olive oil
	2 tablespoons sugar
	1 cup celery , diced
	1 teaspoon salt
	1 large onion , sliced
	1/8 teaspoon black pepper
	8 ounces tomato sauce
	1 lb small mushroom
	1/4 cup wine vinegar
	1/4 cup water

1.	Preheat the oven to 375 degrees F.
2.	Heat 1/4 cup of olive oil in a large skillet over medium-high heat.
3.	Add the diced eggplant and cook for 5-7 minutes until lightly browned.
4.	Add the sliced onion, celery, and sliced olives. Saute until onions are tender.
5.	Stir in tomato sauce, sugar, salt, black pepper, vinegar, and water.
6.	Add the sliced mushrooms and cook until they are tender.
7.	Transfer the mixture to a baking dish and cover with foil.
8.	Bake for 30-35 minutes.
9.	Serve with bread or crackers.

Italian Mushroom and Eggplant (Aubergine) Appertizer

Italian Mushroom and Eggplant (Aubergine) Appertizer

Prep

Cook

Ready In

Level

Rating

Ingredients

Nutrision Information

Instructions

PROS

CONS

HEALTH & BENEFITS

Leave a Reply Cancel Reply