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From My Kitchen Window by Dixie Terry

June 1999 Now On Sale!

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Appeteaser Dip

1 medium eggplant, finely chopped, about 2¼ cups
1/2 cup finely chopped onion
2 cloves garlic, crushed
1 teaspoon Italian seasoning
2 tablespoons margarine
1 4-ounce jar diced pimientos, drained
Pimiento strips, for garnish
Corn chips and pretzel chips, for dipping


In large skillet, over medium-high heat, cook eggplant, onion, garlic and Italian seasoning in margarine for 5 minutes. Add pimientos; cook 5 minutes more. Garnish with pimiento strips, if desired. Serve warm at room temperature.