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This is the best version of this recipe I've ever tasted. It comes from Noteworthy, the cookbook of the Ravinia Festival (Chicago). Talk about being best...this is one of my all-time favorite cookbooks!
In large enamel saucepan combine eggplant, onion, mushrooms, green
pepper, garlic and oil.
Add remaining ingredients; mix well and simmer covered 25 minutes, stirring occasionally. Eggplant should be cooked but not overly soft.
Refrigerate overnight (may be frozen).
Serve at room temperature with crackers or cocktail pumpernickel.
An excellent first course served on lettuce-lined plates. May also
be used as a stuffing for tomatoes to accompany meat dishes.
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