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Tangy Eggplant Salad

Tangy Eggplant Salad

Such a good recipe, you will use it all year through…as I do!
Serves 6

tangy eggplant salad


2 medium onions, diced
3 cloves garlic, diced
1 green pepper, diced
1 large eggplant or 2 small ones, peeled and diced
1/4 cup olive oil
1 & 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
3 T. vinegar
2 T. sugar
3/4 cup tomato sauce


In a large, flat pan that has a lid, add in the onions and garlic, and the
olive oil and start to sautee until it starts to turn a clear, golden color,
about 10 minutes. Add the diced green pepper and cook it another 5 minutes,
stirring occasionally. Add in the diced eggplant and let it cook for another
10 minutes. Add in all the seasonings and the rest of the ingredients. Turn
the flame down to simmer, cover the pan and allow it to cook together for 45
minutes. The aroma this emits as it’s simmering together is incredible; your
entire family will want to know “what’s that yummy smell?” Turn off the
flame and allow it to cool for 10 minutes before transferring this salad to
plastic container. Refrigerate until use. I enjoy this one just as it is,
chunky and hearty looking.

During the rest of the year, It goes great with the challahs, along with some
olive oil and also chummous to dip with it. It lasts at least a week, often
longer, in the fridge and can be frozen as well if you want to make it in

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