Recipe: Eggplant appetizer

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Eggplant appetizer



  • 5 eggplants, peeled and cubed
  • 5 green bell peppers, seeded and chopped
  • 5 tomatoes, chopped
  • 5 onions, chopped
  • 1 ½ Tbsp. white sugar
  • 1 Tbsp. salt
  • ½ cup vegetable oil
  • ½ cup red wine vinegar
  • ½ cup water


  1. Place eggplant, bell pepper, tomato and onion into a large pot. In a small bowl, stir together the sugar, salt, oil, vinegar and water.
  2. Pour over the vegetables. Bring to a boil and cook over medium heat for 30 minutes.
  3. Cool, then serve with chips.


Recipe developed by Eva Rottman-Oehler, Master Food Educator volunteer, University of Delaware Cooperative Extension