Ingredients
48
48 servings
- •5 eggplants, peeled and cubed
- •5 green bell peppers, seeded and chopped
- •5 tomatoes, chopped
- •5 onions, chopped
- •1 ½ tablespoons white sugar
- •1 tablespoon salt
- •½ cup vegetable oil
- •½ cup red wine vinegar
- •½ cup water
Instructions
- Place the eggplant, bell pepper, tomato, and onion into a large pot. In a small bowl, stir together the sugar, salt, oil, vinegar, and water. Pour over the vegetables. Bring to a boil and cook over medium heat for 30 minutes. Serve warm.
Nutritional Facts
Per 48 servings
- Calories: 43
- Carbohydrate: 5g
- Fat: 2g
- Fiber: 2g
- Protein: 1g
- Sugar: 3g
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