Recipe for Red Pepper Canapes

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Yield:

8 Servings

Ingredients:

Amount	Ingredient
5 x	Sweet red peppers, cut into 1/2-inch strips
1 x	Eggplant, cubed
1/4 cup	Defatted stock
2 tbl	Olive oil
1/2 cup	Tomato sauce
1 x	Onion, sliced
1 x	Carrot, finely chopped
1 stalk	celery, finely chopped
1 cup	Sliced mushrooms
3 x	Cloves garlic, minced
1 x	Bay leaf
1/2 tsp	Dried oregano
1/2 tsp	Dried thyme
1 tbl	Red-wine vinegar
1 tbl	Lemon juice

Instructions:

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

In a 2-quart 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.

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