Recipe - Red Pepper Canapes

5 Sweet red peppers; cut into
1/2inch strips
1 Eggplant; cubed
One fourth cup Defatted stock
2 tablespoon Olive oil
1 One half cup Tomato sauce
1 Onion; cut or sliced up
1 Carrot; finely chopped
1 Stalk celery; finely chopped
1 cup Sliced mushrooms
3 Cloves garlic; minced
1 Bay leaf
One half teaspoon Dried oregano
One half teaspoon Dried thyme
1 tablespoon Redwine vinegar
1 tablespoon Lemon juice
1 Loaf whole wheat French
bread; thinly cut or sliced up

In a 4quart pot, sauté the peppers and eggplant in the stock and oil until
tender, about 10 to 15 minutes. Set aside.

In a 2quart saucepan, combine the tomato sauce, onions, carrots, celery,
mushrooms, garlic, bay leaf, oregano, and thyme. Simmer over medium heat
until the vegetables are tender, about 20 minutes.

Add the vinegar, lemon juice and peppers and eggplant. Stir to combine.
Chill. Discard the bay leaf.

Serve the vegetables on slices of French bread. Serves 8.

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 22, 1998