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TUNA ANTIPASTA WITH EGGPLANT
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- ¼ cup olive oil
- ¼ cup each onion (red and green bell pepper minced)
- 1 cup chopped eggplant
- 1 medium carrot (chopped)
- 2 tsp. crushed garlic
- ¼ cup raisins
- 1 cup ketchup
- ¼ cup white wine
- 2 cans 10 oz. each tuna, drained and shredded
- salt and pepper to taste
In a saucepan add the olive oil, heat and add the onion, peppers, eggplant, garlic and cook at medium heat for 3 to 5 minutes until the vegetables are tender.
Add the rest of the ingredients, season to taste, cover and cook at medium heat for 20 minutes. Season to taste.
Serve on tostones, cookies or toast.
