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Pepper spread
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| Artist: |
_ |
| Categories: |
Dips & Spreads, Spreads & Salsas |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 5
| | Peppers Cut Into ?in. | | | Strips |
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Procedures:
| 1 | 1 md eggplant cubed 1 t olive oil ?c stock 1 ?c tomato sauce 1 md onion sliced into rings 3 cl garlic minced 1 carrot finely chopped 1 celery stalk finely chopped 1 c mushrooms sliced 1 t capers minced, ?t oregano, ?t. thyme 1 t lemon juice 1 t red wine vinegar | | 2 | in a large saucepan saute the peppers & eggplant in oil & stock until tender. | | 3 | (add more stock or water if necessary). | | 4 | Set aside while you prepare the sauce. | | 5 | In another large saucepan combine the tomato sauce, onions, garlic, carrot, celery, mushrooms, capers, bay leaf, oregano & thyme and simmer until the vegetables are tender, about 20 min. add the vinegar, lemon juice & pepper mixture & stir to combine. | | 6 | Chill the mixture before serving. | | 7 | Serve with crackers or crusty bread. | | 8 | (2 grams fat, 28 percent calories from fat). |
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