Colored Eggplant Pate

Author: Gloria Galli

Keywords: Eggplants, raisins, food, vegetables, health.

Ingredients:

2 medium eggplants, grated, seeds on; 1 cup onion, finely diced; 1 cup several colors bell peppers, finely diced; 4 tomatoes, finely diced; ½ cup olives, chopped; 1 cup seedless raisin; balsamic vinegar drops; parsley and spring onion; 3 cloves garlic, crushed with fresh green pepper; 2 tbsp olive extra-virgin oil; salt.

Description:

Stir-fry the crushed garlic in olive oil until translucent. On an ovenproof baking combine all ingredients, including the garlic. Season with salt and place into pre-heated medium high oven for about 15 minutes. Remove from the oven, add parsley and spring onion, mix well . This dish can be served hot or cold. If you want to serve the meat cold, set in refrigerator before serving.