How To Make Eggplant Appetizer


5 eggplants, peeled and cubed
5 green bell peppers, seeded and chopped
5 tomatoes, chopped
5 onions, chopped
1 1/2 tablespoons white sugar
1 tablespoon salt
1/2 cup vegetable oil
1/2 cup red wine vinegar
1/2 cup water


Place the eggplant, bell pepper, tomato, and onion into a large pot. In a small bowl, stir together the sugar, salt, oil, vinegar, and water. Pour over the vegetables. Bring to a boil and cook over medium heat for 30 minutes. Serve warm.