for mothers & mothers-to-be
               in rome, italy		  
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Eggplant Spread
Serves 6 as a side dish or more as an appetizer

Contributed by Lynn Apple.

Ingredients

1 large eggplant, peeled & chopped
2 generous sized tomatoes,chopped
1 medium onion chopped
1 green pepper chopped
1/2 lb (250 gm) sliced mushrooms
2 cloves of garlic crushedv 1/2 cup of olive oil
2 cups of tomato sauce
1 tsp balsamic vinegar
1 tsp sugar
1 tsp basil (a bit more if fresh)
1/2 tsp salt


Method

Peel & chop all the vegetables. Heat oil in large skillet. Heat all veggies about 5 minutes. Stir in tomato sauce, vinegar, sugar, basil,salt. Simmer uncovered for about a half an hour or until mixture thickens.Chill for at least an hour. Serves nicely as a side dish or as an appetizer with crispy crackers or pita bread.