Red Pepper Canap?s
| Yield: | 8 Servings |
| Categories: |
| 5 | Sweet red peppers; cut into 1/2-inch strips | |
| 1 | Eggplant; cubed | |
| 1/4 | c | Defatted stock |
| 2 | tb | Olive oil |
| 1 1/2 | c | Tomato sauce |
| 1 | Onion; sliced | |
| 1 | Carrot; finely chopped | |
| 1 | Stalk celery; finely chopped | |
| 1 | c | Sliced mushrooms |
| 3 | Cloves garlic; minced | |
| 1 | Bay leaf | |
| 1/2 | ts | Dried oregano |
| 1/2 | ts | Dried thyme |
| 1 | tb | Red-wine vinegar |
| 1 | tb | Lemon juice |
| 1 | Loaf whole wheat French bread; thinly sliced |
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