TUNA ANTIPASTA WITH EGGPLANT
ADD TO FAVORITESIngredients
- 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
Instructions
- 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.
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