BROWSE THE COLGIN COOKBOOK

EGGPLANT APPETIZER

serves 6

1 medium eggplant,seeded and chopped
1 cup onion, chopped
1 cup celery,chopped
1 cup black olives, chopped
1 cup chopped mushrooms
1 cup tomato sauce
2 tbs white wine
2 tbs. lemon juice
1-2 drops Colgin Worcestershire Sauce
salt and pepper to taste

Boil eggplant in water with lemon juice. Simmer
until done. Drain. Transfer to skillet. Add
remaining ingredients. Mix well. Simmer until
onions and celery are done. Spread on crackers
or french bread.